Roasted Red Pepper Crostini


24 thin slices baguette
4 teaspoons extra-virgin olive oil
6 oz. goat cheese
1 roasted red bell pepper, cut into 24 pieces
24 small basil leaves
Freshly ground pepper


1. Heat oven to 375°F. Place bread slices on baking sheet. Brush both sides lightly with oil. Bake 5 to 8 minutes or until lightly toasted, turning once. Set aside.

2. When ready to serve, spread toasted bread slices with cheese. Top each with piece of roasted pepper. Garnish with basil; sprinkle with pepper.

24 appetizers
PER APPETIZER: 95 calories, 3 g total fat (1.5 g saturated fat), 5 mg cholesterol, 170 mg sodium, 1 g fiber

From: Cooking Club of America


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