Roasted Red Pepper and Escarole Crostini |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 24 |
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This festive Sicilian-style topping livens up the earthy flavor of escarole with sweet raisins and savory olives and capers. The red pepper flakes add an appealing spark of heat. Ingredients:
24 (1/2-inch-thick) slices french bread |
4 teaspoons olive oil, divided |
1 pound escarole, coarsely chopped |
1 8 small oil-cured ripe olives, pitted and coarsely chopped |
1/2 cup sliced bottled roasted red bell peppers |
1/3 cup golden raisins |
3 large garlic cloves, minced |
3 tablespoons capers |
1/4 teaspoon crushed red pepper |
Directions:
1. Preheat oven to 375°.
2. Brush 1 side of bread slices with 3 teaspoons oil; place on a baking sheet and bake at 375° for 10 minutes or until lightly toasted.
3. Heat 1 teaspoon oil in a large nonstick skillet. Add escarole, and cook 2 to 3 minutes or until escarole wilts. Add olives and next 5 ingredients; sauté 2 minutes. Drain escarole mixture.
4. Top each bread slice with about 2 tablespoons escarole mixture. Serve immediately.
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