Crostini With Roasted Red Pepper and Feta |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From the April 2004 issue of Southern Living. I'm sure garbanzo beans would make a good substitute for the Northern beans. Original recipe called for jarred roasted peppers, but I chose to roast my own. Ingredients:
4 garlic cloves, unpeeled |
4 1/2 tablespoons olive oil |
1 (15 ounce) can great northern beans, rinsed and drained |
2 medium red bell peppers, roasted |
1 tablespoon red wine vinegar (or tarragon vinegar) |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
4 ounces feta cheese, crumbled |
1 loaf french baguette |
fresh italian parsley (to garnish) |
Directions:
1. To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425°F Watch carefully!
2. Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
3. Cut bread into 24 slices (1/4 ) on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
4. Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
5. Bake at 350°F for 5-7 minutes.
6. Garnish with Italian parsley and serve.
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