Are you looking for a great appetiser? Then look no further. These delicious roasted pepper crostini got you so covered. Delicious toasted bread loaded with flavourful roasted peppers can’t go wrong. The sweet peppers, seasoned with fresh basil, balsamic vinegar and some salt & pepper, are an explosion of flavour. Also, they are so easy to make! These little appetisers make sure to satisfy.
Ingredients for Roasted Pepper Crostini:
- Bread
- Sweet pepper
- Garlic
- Olive oil
- Balsamic vinegar
- Basil
- Salt and pepper to season
- Optional addition: vegan cream cheese substitute
For this one, you only need a few ingredients! Regarding the bread, I like to use either a French baguette or a ciabatta. Today, I went with a whole wheat baguette, but feel free to use any bread you like. Some fresh sweet peppers, garlic, a flavourful extra-virgin olive oil, a sip of balsamic vinegar, and some fresh basil bring all the delicious taste. A vegan cream cheese substitute can make a nice additions to these crostini!
How to make Roasted Pepper Crostini:
Making these roasted pepper crostini is super straightforward. Firstly, I like to take care of roasting the peppers, as this will take the longest. In the meantime, we can prepare the bread.
Preheat your peppers to 180° Celsius (360° Fahrenheit). Wash the sweet peppers, and put them in the oven until their skin starts to char. Roast the garlic together with the peppers for a few minutes, but take it out of the oven before burning. In the meantime, cut up your bread into little appetiser-sized slices. Brush the bread gently with olive oil, and toast the slices. You can use a pan or a grill for this.
Turn the peppers every few minutes until they have charred on each side. Once they have developed a good colour, take them out of the oven. Add them to a pot or heat-resistant bowl, and cover them so they can steam and rest. After that, their peels will come off super easily.
Allow the peppers rest for at least 10 minutes before carefully removing the skin. They will still be hot, so be careful not to burn yourself. Next, slice them open, and discard all the seeds and the stem.
Wash the basil, and cut up a handful of leaves. Finely mince or mash the roasted garlic and cut the sweet peppers. I opted for smaller pieces, but one large slice of roasted pepper can be fantastic as well. Mix with the basil, and add balsamic vinegar, olive oil, and salt and pepper to your liking.
Load each crostini with a generous amount of the sweet pepper mix. You can garnish each with some more basil if you like.
I hope you enjoy these simple roasted pepper crostini. I think they are such a great simple starter! Let me know what you think in the comments.
Some other Recipes you might Enjoy:
- This porcini bruschetta is a luxurious starter.
- Tomato apple bruschetta is fresh and delicious.
- You might also enjoy these fig crostini with vegan cream cheese.
- Enjoy this vegan salmon avocado bread!
- Ever had pappa alla pomodoro?
- You might like this fantastic spaghetti aglio, olio e peperoncino
- Spaghetti alla puttanesca is a great classic.
- This vegan lasagna is an all-time favourite of mine!
Roasted Pepper Crostini Recipe
These roasted pepper crostini are super easy to make and bursting with flavour. Roasting the peppers brings out a delicious sweetness. Balsamic, garlic and basil round everything off. An amazing summer appetiser!
- Total Time: 35 minutes
- Yield: 6 crostini 1x
Ingredients
6 slices bread
3 sweet pepper
1 clove garlic
3 tbsp olive oil
1 tbsp balsamic vinegar
3 tbsp finely chopped basil
Salt and pepper to season
Optional addition: vegan cream cheese substitute
Instructions
Preheat your oven to 180° Celsius (360° Fahrenheit). Wash the sweet peppers, and put them in the oven until their skin starts to char. Roast the garlic with them, but take it out of the oven before burning.
Cut up your bread into little appetiser-sized slices. Brush the bread gently with olive oil, and toast the slices. You can use a pan or a grill for this.
Turn the peppers every few minutes until they have charred on each side. Once they have developed a good colour, take them out of the oven. Add them to a pot or heat-resistant bowl, and cover them. Let the peppers rest for at least 10 minutes before carefully removing the skin. The peels will come off super easily.
Discard the peel, stems and seeds.
Wash the basil, and cut up a handful of leaves. Mice or crush the garlic, and cut the sweet peppers. I opted for smaller pieces, but one large slice of roasted pepper can be fantastic as well. Mix with the basil, and add balsamic vinegar, olive oil, and salt and pepper to your liking.
Load each crostini with a generous amount of the sweet pepper mix. You can garnish each with some more basil if you like. A vegan cream cheese substitute makes a fantastic pairing as well!
- Prep Time: 5
- Cook Time: 30
- Category: Entree, starter, appetiser
- Cuisine: Italian, Mediterranean
- Diet: Vegan