Crostini with Sun-Dried Tomato Aioli, Smoky Peppers

Name: Crostini with Sun-Dried Tomato Aioli, Smoky Peppers, and Roasted Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry-pack sun-dried tomatoes; 1/2 cup soy mayonnaise; 1 clove garlic, minced (1 tsp.); 2 tsp. chopped fresh rosemary; 1/4 tsp. salt; ⅛ tsp. black pepper; 1 medium red bell pepper; 1/4 cup fresh or frozen (thawed) corn kernels; 12 1/2-inch-thick slices French baguette; 1/4 cup olive oil

Servings: persons

1
Bring saucepan of water to a boil.
2
Add sun-dried tomatoes, cover, and remove from heat.
3
Let stand 30 minutes.
4
Drain tomatoes, reserving soaking liquid.
5
Blend tomatoes, mayonnaise, garlic, rosemary, salt, and pepper in food processor until tomatoes and rosemary are minced, and mixture is creamy.
6
Roast bell pepper (using tongs) over gas burner 3 to 4 minutes, or until blackened on all sides.
7
Place bell pepper in paper bag, cool until easy to handle, then peel and seed.
8
Cut bell pepper into thin strips, and place in bowl.
9
Preheat oven to 425F.
10
Line baking sheet with parchment paper.
11
Salt corn kernels, if desired, and spread on prepared baking sheet.
12
Roast 10 minutes, or until corn starts to brown.
13
Transfer to bowl with bell pepper strips.
14
Brush both sides of baguette slices with oil, and arrange in single layer on baking sheet.
15
Bake 4 to 5 minutes per side, or until lightly toasted.
16
Spread 1 Tbs.
17
aioli on each baguette slice.
18
Divide bell pepper mixture among crostini, and serve.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup dry-pack sun-dried tomatoes, 1/2 cup soy mayonnaise, 1 clove garlic, minced (1 tsp.), 2 tsp. chopped fresh rosemary, and more.

Yes, Crostini with Sun-Dried Tomato Aioli, Smoky Peppers, and Roasted Corn 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.

That's it — enjoy your meal!

Crostini with Sun-Dried Tomato Aioli, Smoky Peppers, and Roasted Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions