"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Roasted Red Pepper and Ripe Olive Crostini Recipe

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This recipe for Roasted Red Pepper and Ripe Olive Crostini, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Thompson
Added: Wednesday, August 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 inch slices French Bread Baguette
Olive oil cooking spray
3 Tbsp chopped fresh basil (I used a ton more)
Kosher Salt
1 can chopped ripe olives, drained
1/4 cup crumbled feta cheese with basil and sun-dried tomato
1(15 oz) bottle of mixed roasted bell peppers, drained and finely chopped


Directions:
Directions:
Preheat oven to 400.
Place bread slices on a baking sheet; coat with cooking spray; sprinkle bread with kosher salt and fresh basil. Bake for 5 minutes or until lightly toasted, let cool...it will be crunchy.
Combine olives, remaining basil, feta, & bell peppers in Cuisinart and pulsate until chopped well. Spoon on to bread slices and serve.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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