Cream cheese and Peppers Crostini – a delicious recipe with Peppers, Olive Oil, clove Garlic, Salt, Black Pepper, Whole Wheat Baguette Bread. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Wash peppers, leaving them whole.
2
Preheat the barbecue to 400 degrees F.
3
Cook the peppers on the grill for about 10 minutes, turning them frequently.
4
When theyre done and have nice char marks on them, place them in a ziplock bag (or plastic wrap) and let them sit there for about 3 minutes.
5
This helps release the skin from the flesh of the peppers.
6
Once theyre all skinned and have their seeds removed, julienne them and dress with extra virgin olive oil, garlic minced, salt and pepper to taste.
7
Set aside.
8
Slice the baguette bread.
9
Spray or brush with 1 tablespoon extra virgin olive oil.
10
Place it on the grill and toast for 1 minute a side.
11
Spread cream cheese over sliced toasted bread.
12
Arrange peppers on top.
13
Decorate with some minced basil leaves.
177
kcal
Calories
12
g
Fat
13
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 Yellow, Orange, Red Sweet Mini Peppers, 2 Tablespoons Extra Virgin Olive Oil, 1 clove Garlic, Minced, 1 pinch Salt, and more.
Yes, Cream cheese and Peppers Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
