Roasted Red Pepper Crostini

This is Barb's signature appetizer. This orignial recipe is a can't miss dish. Sorry for the poor photo - it looks like a slice of pizza, it's really a small piece of bread. I will update the photo next time we make it.


1 - 7 oz. jar roasted red peppers – drained and blotted dry
¼ cup chopped fresh parsley
2 tsp. Capers
3 cloves garlic
2-3 tbsp. olive oil
Greek seasoning

1 - loaf French bread
1 - 6 oz. container Alouette garlic and herb spreadable cheese

Preheat oven to 350 degrees

Coarsely chop roasted red peppers
Add parsley, capers and 2 cloves pressed garlic
Add olive oil 1 tbsp at a time to mixture until ingredients are nicely blended but not runny. Sprinkle w/Greek seasoning to taste.

Slice French bread into 1” rounds on place on cookie sheet.
Cut remaining garlic cloves and rub cut side on each of French bread rounds
Place bread rounds in oven for approx. 4 min.

Remove bread and spread Alouette cheese spread evenly over each round.
Place bread topped with Alouette back in oven and bake 4 min. longer or until cheese is bubbly.

Remove bread and place on a serving dish. Top each round with red pepper mixture and serve, or keep separate and allow for topping each round individually with desired amount of red pepper mixture.

Makes approx 30 pieces.