October 11, 2009

Roasted Red Pepper Crostini

Sunday afternoon lunch on the terrace...ahh, life is so good. This afternoon we were inspired by Tuscany - a magical land where people eat well but simply. Nothing too fancy or complicated, but definitely delicious, satisfying, and beautiful, this mini open-faced sandwich is the perfect addition to nice weather and good conversation.

Delicious served with your favorite wine, some olives, and dark chocolate cake.

  1. Cut up your bread into 1/4 inch slices...usually crostini is bite-sized, so you would cut standard sized bread slices in half.
  2. Lightly toast your bread slices for about 3 minutes on medium heat in your oven. This step is optional.
  3. Spread cream cheese and red pepper spread on each bread slice. Top with assorted greens and season to taste with salt and pepper.
  4. Serve immediately. These can be made a little bit in advance, but can get soggy after an hour or so.

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