This roasted red pepper and feta crostini combines the rich sweetness of roasted red peppers with creamy, tangy feta cheese for a delicious finger food.
It's quick to prepare and ideal for entertaining or casual get-togethers, serving as a crowd-pleasing appetizer or light snack.
Using toasted baguette slices provides a crunchy base that complements the soft toppings.
Why You’ll Love This Recipe
- The roasting process enhances the natural sweetness and smoky flavor of the red peppers, making the topping flavorful and vibrant.
- Feta cheese adds a creamy texture and salty tang, balancing the sweetness of the peppers perfectly.
- Toasted baguette slices provide a sturdy and crispy contrast to the soft toppings, ensuring a satisfying bite each time.
Roasted Red Pepper and Feta Crostini
A simple and elegant appetizer featuring sweet roasted red peppers paired with tangy feta cheese on crisp toasted baguette slices. Perfect for parties or a light snack.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 8
- Yield
- 16 crostini
Ingredients
- 1 large red bell pepper
- 1 tablespoon olive oil, plus more for brushing
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 small baguette (about 10 inches), sliced into 16 pieces
- 4 ounces feta cheese, crumbled (about 115 grams)
- 1 teaspoon fresh lemon juice
- 1 clove garlic, peeled and halved
- Fresh basil leaves, for garnish (optional)
Instructions
- Roast the Red Pepper Preheat the oven to 450°F (230°C). Place the red bell pepper on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred and blistered.
- Prepare the Roasted Pepper Remove the pepper from the oven and place it in a bowl covered with plastic wrap or in a sealed plastic bag to steam for 10 minutes. Peel off the skin, remove the stem and seeds, then chop the flesh finely.
- Season the Roasted Pepper In a small bowl, combine the chopped roasted pepper with 1 tablespoon olive oil, lemon juice, and a pinch of salt and pepper. Set aside.
- Prepare the Crostini Base Increase oven temperature to 475°F (245°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast in the oven for 5 to 7 minutes or until golden and crisp.
- Rub Garlic on Toast Remove toasted baguette slices from oven and gently rub the cut side of the garlic clove over each piece for subtle flavor.
- Assemble the Crostini Spread a spoonful of the roasted pepper mixture on each toasted baguette slice. Top with crumbled feta cheese. Garnish with fresh basil leaves if desired and serve immediately.
Helpful Tips
- For a smoky flavor without roasting, you can use jarred roasted red peppers but rinse to reduce excess oil or vinegar.
- Adjust seasoning in the roasted pepper mixture to your taste, adding a little honey if you prefer a bit sweeter balance.
- Serve crostini immediately after assembly to keep the bread crisp.
Storage and Make-Ahead
Store leftover roasted pepper mixture in an airtight container in the refrigerator for up to 3 days.
Keep toasted baguette slices separate in a sealed bag at room temperature and assemble crostini just before serving to maintain crunchiness.
Frequently Asked Questions
Can I prepare the roasted peppers in advance?
Yes, you can roast and peel the peppers a day ahead, store them in an airtight container in the refrigerator, and assemble the crostini when ready.
Can I make this crostini vegan?
This recipe contains dairy from feta and gluten from baguette. For a vegan or dairy-free version, use plant-based feta; use a gluten-free baguette if needed.
What can I use instead of a baguette?
Thin slices of sourdough, ciabatta, or any crusty bread work well as a base for crostini.
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