Roasted Red Pepper And Ripe Olive Crostini |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Ingredients:
16 (1/4-inch thick) slices diagonally cut french baguette |
cooking spray |
1 tablespoon dried basil, divided |
1 (4 1/4-ounce) can chopped ripe olives, drained |
1 1/2 tablespoons red wine vinegar |
1/2 teaspoon minced garlic (about 1/2 clove) |
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato |
1 (15-ounce) jar roasted red peppers, drained and finely chopped |
Directions:
1. Place bread slices on a baking sheet; coat with cooking spray, and sprinkle evenly with 1 1/2 teaspoons basil. Bake at 350° for 15 minutes or until golden and crispy. Remove bread slices from baking sheet to a wire rack; let cool completely.
2. Combine olives, remaining basil, vinegar, and garlic in a small bowl; gently stir in cheese and peppers. Let stand 15 minutes.
3. Spoon 2 tablespoons olive mixture onto each bread slice.
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