19 March 2010

Roasted Red Pepper and Black Olive Crostini

If your new here, or haven't been paying attention (it's alright, it happens sometimes), you may not know of my love addiction for bread and cheese. I strongly believe every meal should contain cheese or bread, or even better, cheese with bread. I have eaten many meals of only cheese and bread. Delicious, delicious warm crusty bread. Soft and salty cheese. Olive oil. And just to balance off the meal with some veggies, a few slices of tomatoes or roasted red peppers. Mmmm...

So what we have going on here is some toasted french bread, drizzled with olive oil, and topped with roasted red pepper, black olives, and parmesan cheese. I was going to use some marinated artichoke hearts, until I realized I didn't have any. Problem fixed by seasoning some roasted red peppers and black olives with salt, pepper, and basil!

I made these as a side dish, but they would make a perfect appetizer, either warm or room temperature. Or if your like me, a meal on it's own....eating the entire loaf of bread...

Roasted Red Pepper and Black Olive Crostini
Printable Recipe
by Kacey's Kitchen
  • Crusty bread, sliced 1/2 inch thick
  • EVOO
  • 1-2 roasted red peppers, chopped
  • 1/2 can black olives, chopped
  • dried basil
  • a few pinches of fresh ground salt & pepper, to taste
  • 1/2 cup shredded parmesan cheese
  1. Brush or drizzle both sides of bread with EVOO, place on cookie sheet and broil until golden brown. Remove from oven, flip bread over and place back under broiler until lightly toasted. Watch carefully, they cook quick!!!
  2. Toss black olive, roasted red peppers, basil, salt & pepper, and parmesan cheese.
  3. Top each slice of bread with mixture and place back on cookie sheet.
  4. Put back in still warm oven just until cheese starts to melt.


  1. Hey,
    First time here. Stumbled here from one other blog. The Crostini looks divine dear. Very eye-catching.
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