Roasted Red Pepper and Tomato Crostini – Hors D’oeuvres Series

The baguette is a food tool that can cross many menus. I love to make little finger food Hors D’oeuvres for lunch in Crostini form. Almost tapas but less ornate. In this recipe the baguette will be topped with an Italian texture and taste…. roasted red peppers, Asiago cheese, basil, oregano and a little mozzarella.  We pop this into the oven to make this a hot finger food….and the crunch that is added to the flavors gives you a fine item for a social gathering. Let’s make the Roasted Red Pepper and Tomato Crostini… and eat some before they are gone.

1 French Baguette

1 1/2 tbsps Olive oil

2 tsp Garlic, minced

12 oz jar Roasted Red Peppers, drained and sliced into little strips

10 Grape tomatoes, sliced

1 tbsp Asiago cheese, grated

1 tsp dried Basil

1 tsp  dried Oregano

Salt & Pepper to taste

1/2 cup sliced fresh Mozzarella Cheese

fresh Basil to garnish

Making the Olive Oil Garlic Infusion

Place minced garlic in a small pinch bowl or ramekin and add minced garlic.

Place in refrigerator covered and allow to rest for approximately 5 hours.

Making the Crostini

Slice baguettes on the bias to 1/2 inch thick

Lay on sheet pan and baste the top of each baguette slice with a little olive oil  garlic infusion

Place a little Asiago cheese on each baguette slice

Place a few roasted red pepper strips on the baguette

Sprinkle each baguette with a little salt and pepper

Sprinkle each baguette with a little dried oregano and basil

Place a few slices of fresh Mozzarella cheese on each baguette

Top the Mozzarella cheese with a few pieces of the sliced grape tomatoes

Bake in pre-heated 400F oven until cheese is bubbling

Remove from oven and  garnish with fresh basil (chopped or small leaves)