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ROASTED PEPPER AND ARTICHOKE CROSTINI

These toasts are topped with a mixture of cream cheese, roasted red pepper, artichokes, kalamata olives and green onion. Serve them as an hors d’oeuvre at your next cocktail party.

Yield: Makes 36.

July 02, 2019

ROASTED PEPPER AND ARTICHOKE CROSTINI

Ingredients

  • 8 oz cream cheese, softened
  • 1 jar (6 oz/170 mL) marinated artichoke hearts, drained, chopped and patted dry
  • 1/3 cup chopped drained canned roasted red peppers, patted dry
  • 1/3 cup chopped pitted kalamata olives
  • 2 tbsp finely chopped green onion
  • 36 baguette slices, 1/4 inch thick

Directions

  1. Combine all ingredients except baguette slices until blended.
  2. Spread cream cheese mixture evenly over one side of each baguette slice.
  3. Place slices, cream cheese mixture side up, on a grill topper.
  4. Grill slices over low heat on natural gas barbecue for 3 – 5 minutes or until bread is toasted and cream cheese is melted.
Nutritional analysis per crostini:

73 calories, 3 g fat, 2.3 g protein, 9.2 g carbohydrate, 0.5 g fibre, 135 mg sodium

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