Directions
Preheat oven to 375°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 8-10 minutes until golden and crisp. Spread a thin layer of garlic paste on each slice, then layer with roasted red and yellow peppers. Top with an anchovy and fresh basil. Sprinkle with salt and black pepper, then serve. Serves 4-6.
Roasted Pepper & Anchovy Crostini
Prep: 10 min Cook: 10 min Servings: 4-6
This vibrant crostini combines the sweetness of roasted red and yellow peppers with the rich umami of anchovies. A touch of garlic, fresh basil, and olive oil enhances the flavors, while a crisp baguette provides the perfect base. It's a simple yet elegant appetizer with a Mediterranean flair.
Ingredients
- 1 Baguette, sliced into 1/2 inch rounds
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Cento Red Yellow Roasted Peppers
- 12 fillets Cento Flat Fillets of Anchovies
- 2 oz Cento Garlic Paste in a Tube
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Basil Leaves, for garnish
Directions
- Preheat oven to 375°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 8-10 minutes until golden and crisp. Spread a thin layer of garlic paste on each slice, then layer with roasted red and yellow peppers. Top with an anchovy and fresh basil. Sprinkle with salt and black pepper, then serve. Serves 4-6.
