Red Pepper Crostini
with Oregano & Feta
These Hors D'oeuvres are fast, easy to make and are bursting with Mediterranean flavors. Add chopped olives, capers and/or anchovies, if desired.
Yields approx 4 servings
Ingredients:
12 ea French bread
2 Tbl Olive oil, extra virgin
3/4 C Roasted red peppers
1/4 C Goat cheese, crumbled
1 tsp Oregano, dried
To Taste Salt, kosher
To Taste Black pepper, freshly ground
Directions:
Preheat oven to 350 degrees Fahrenheit. Cut French bread into 1/4" thick slices. Brush both sides with olive oil, reserving a little for later, and season with salt and pepper. Lay slices flat on a sheet pan and bake until lightly golden and just crispy, not rock hard. Cool to room temperature. Slice roasted red peppers into 1/4" x 1" strips. Divide peppers among bread slices, placing an even mound on top of each slice. Sprinkle peppers with goat cheese followed by oregano. Season each with a touch of salt and black pepper, drizzle on the rest of the olive oil. Warm crostini slightly or serve as is. Feta cheese or ricotta salata can be used instead of goat cheese, if desired. Fresh basil can also be substituted for the oregano.
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