Roasted Sweet Pepper Crostini

This is a fabulous summer appetizer…and it’s not hard at all! If you’ve never roasted your own peppers, I’m giving you the instructions below. But here’s a secret. If you just can’t bring yourself to roast the peppers yourself, you can BUY them ALREADY ROASTED! They come in a jar…just drain well and press between paper towels before slicing…I won’t tell if you don’t!

One last little upgrade…if you were to slather a little goat cheese on the crostini before topping with the peppers, I think that would be a fantastic addition.


Roasted Sweet Pepper Crostini

makes 8 servings


1 loaf good quality Italian baguette, cut into 1/2-inch thick diagonal slices (8-10 slices)

3 sweet peppers – red, yellow or orange (or a combination)

3 tablespoons olive oil, plus extra for crostini

1 1/2 cloves garlic, minced

3 tablespoons finely chopped flat-leaf parsley

salt and pepper


1. Prepare crostini by preheating your oven to 400 degrees. Lightly brush bread slices with olive oil. Place them on a baking sheet and bake for 8-10 minutes, turning once, until lightly browned. (This can be done a day or two in advance. Cool completely and store in a zip-lock storage bag.)

2. Roast peppers by slicing pepper in half, remove stem and seeds, and flatten with the palm of your hand. Place on a broiler pan and broil 3-inches from the heat for 5-10 minutes, or until the skin is completely black. Remove and place in a bowl and cover it to steam, or place in a paper bag and seal. Remove after 15-20 minutes. Skin should peel off easily. Thinly slice the peppers. (This can also be done in advance. Refrigerate peppers and bring to room temperature before proceeding.)

3. Warm the olive oil in a large saute pan. Add the sliced peppers and garlic and cook over low heat for 5-10 minutes, being careful not to let the garlic burn. Add salt and pepper to taste, parsley, and cook for another 2-3 minutes.

4. Spoon the mixture evenly over the crostini and serve.


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