How To: Make Roasted Red Pepper Crostini (With Video)

By 2018-12-20 23:26:08

The perfect petite pairing for any party platter

Get out those stockings, decorate the Christmas Tree with strings of lights, pick up the latest toy your child desperately wants, and enjoy a dinner with family and friends. While I can’t help you with the first three, the last one I’ve got covered with these adorable Roasted Red Pepper Crostinis. The bell pepper and green olives make the appetizer look extra festive for the holiday season, and since I know we’re all super busy this time of year, I’ve got great news – you can make this recipe ahead of time. Just assemble the crostini before serving and enjoy warm or cold.

I roasted my bell peppers in the oven but you could always save yourself some time and grab a jar of pre-roasted ones from the store. Red is ideal for its milder and sweeter flavor when compared with green bell peppers, and the herbed cream cheese is super simple (and can be refrigerated four to ve days before using). For the baguette, I like to bake it for a few minutes to give it a crunch, but in a bind you could skip that and serve soft. Whether you’re bringing a platter to a party or simply plating up your family’s table, these festive colored treats are sure to bring smiles. Happy holidays!

Roasted Red Pepper Crostini


2 red peppers

1 baguette

1/4 cup (60g) chopped parsley

8 oz (227g) cream cheese

2 tbsp (28g) chopped green onion

1/2 cup (120g) green olives

1 garlic clove

2 tbsp (30ml) olive oil

Salt and pepper


1. Preheat oven to 450°F (232°C) degrees.

2. Cut the red peppers in half. De-stem, de-seed and place cut side down on a parchment covered baking sheet.

3. Cook in the oven for 25 minutes.

4.Cut the baguette into thinly sliced pieces and put onto a baking tray. Set aside.

5. Mince parsley and mix with the softened cream cheese. Then set aside.

6. Chop green onion, olives, and garlic, and remove bell peppers from the oven. Reduce the oven heat to 400°F (204°C) and put in the bread for 4-5 minutes, or until the edges are golden brown.

7. When the peppers are cool enough to touch, remove the skins while the peppers are still warm. Then coarsely chop.

8. Stir together the olives, green onion, garlic and chopped peppers.

9. Spread cream cheese on the toasted baguette, then top with the red bell pepper mixture. Garnish with extra parsley.












  1. 把烤箱预热到450华氏(232摄氏度)。

  2. 将红椒一切为二,去茎去籽,切口朝下放 置在铺上烘焙纸的烤盘上。

  3. 在烤箱里烤25分钟。

  4. 把法棍切成薄片,放在烤盘上备用。

      5. 剁碎欧芹,和软化的奶油奶酪混合均匀, 置于一旁备用 。

6. 绿洋葱,橄榄,蒜瓣都切碎,然后把红椒 从烤箱里取出,将温度调到400华氏度 (204摄氏度),把面包放进烤箱烤4到5分 钟,或者烤至边角成金黄色。

7. 等红椒晾至不烫手时,趁热去皮,并粗切 成块。

8. 把橄榄,绿洋葱,蒜和切碎的红椒搅拌在 一起。

9. 将奶油奶酪铺平在烤过的法棍片上,然后 放上红椒混合物,用欧芹加以装饰。


Recipe and story by Hanady Awada (

Translation by Mandarin King (

Photography by Ransom Wingo