Roasted Pepper Crostini
on Jun 25, 2025
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An easy, elegant appetizer made with sweet roasted peppers, toasty bread, and a drizzle of emerald-colored basil oil. Perfect for parties or snacking.
There is something about crostini that makes any gathering feel just a little more special, and Roasted Pepper Crostini are the kind of appetizer that vanishes minutes after hitting the table. Sweet, silky roasted peppers atop crusty olive oil-drizzle toasted slices of bread, topped with a beautiful and herbaceous basil oil.
These crostini are colorful, easy to prep ahead, and just fancy enough to make people feel like you really have it together. Little bites, big flavor, great with a cocktail or a sophisticated snack. If you are roasting peppers, roast extra to make these crostini! You may also blister the peppers up on the grill instead of under the broiler. They take about the same amount of time, just turn them every 2 minutes to the skin chars on all sides.
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Serve this easy party appetizer alongside other crostini and small bites, such as Smoked Salmon Crostini with Herbed Mayonnaise and Onions and Spinach Crostini.
What's In This Post?
Variations
- Spread a bit of goat cheese on the crostini before layering on the peppers and basil oil.
- Try some whipped ricotta on the crostini under the roasted peppers.
- Layer on some anchovies.
- You could hit the top of these crostini with a dusting of Parmesan if you like, in addition to or instead of the basil oil.
Roasted Pepper Crostini with Basil Oil
Ingredients
- 2 red bell peppers
- 24 slices of baguette
- 2 tablespoons unsalted butter softened
- Kosher salt and freshly ground black pepper to taste
- ½ cup fresh basil leaves
- ¼ cup extra-virgin olive oil
Instructions
- Preheat the broiler, and place the rack about 6 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the peppers on the foil, and place the baking sheet under the broiler.As the side facing the heat bubbles and starts to blacken, after about 2 minutes, turn the pepper to the next side. After about 4 turns and 8 minutes, the peppers should be blistered all over.
- Place the peppers in a bowl, (then change the heat in the oven to 425 F and place a baking sheet in the oven), cover with a dishtowel and let them steam.
- After about 5 minutes, remove the dish towel, and when they cool enough to handle, peel off the skin and pull them apart so you can remove the seeds and core. Cut the peppers into pieces just the right size to fit in the crostini slices.
- While the peppers are cooling, adjust the oven to 350 F. Line a rimmed baking sheet with foil and spray with nonstick spray. Lightly spread each of the baguette slices with the butter, and season with salt and pepper. Place the bread on a baking sheet and toast for 3 minutes, until just barely firmed up. Set aside on the baking sheet
- While you are toasting the crostini, in a mini chopper or food processor, puree the basil with 1/4 cup of the olive oil and salt and pepper to taste until well blended. If you don’t have a food processor just finely mince the basil and shake it with the oil in a small container.
- Place a square of roasted pepper on each crostini and drizzle over some of the basil oil.
