Roasted Red Pepper Crostini

Roasted Red Pepper Crostini

Recipe: Roasted Red Pepper Crostini

Author: Maura Rooney, Hamama Marketing Coordinator

Prep Time: 10 Minutes, 1 Hour to steam peppers

Cook Time: 15 Minutes

Makes: 8 Servings

These Roasted Red Pepper Crostinis are perfect for any summer party! With just a few simple steps, a little roasting and extra flavorful toppings, these bites will be gone in minutes. Don’t forget to add your new Hamama Extra Virgin Olive Oil and Barrel Aged Balsamic Vinegar and of course your favorite Hamama Microgreens! :D


For the roasted red peppers:

For the crostini:

  • 1/2 baguette, sliced on the diagonal
  • 1 garlic clove, peeled and cut in half
  • Hamama Extra Virgin Olive Oil


Prepare the roasted red peppers:

  1. Wash and dry the peppers.
  2. Place directly on top of a burner of a gas stove and roast the peppers until they are completely charred all over. The alternative is to place it on a gas grill on high and roast with the top up. Do not place peppers on an electric stove top burner.
  3. Once completely charred, place the peppers in a large bowl and cover tightly with plastic wrap. This will allow the peppers to steam and soften the skin for easy peeling. Allow them to steam for at least an hour.
  4. Remove the plastic wrap and rub the peppers until the skin falls off. Cut off the stems and tops, slice into thin wedges, removing the seeds and inner ribs. Toss with salt and pepper, Hamama aged balsamic vinegar, and Hamama extra virgin olive oil to taste. Set aside.

Prepare the crostini:

  1. Slice the baguette half on the diagonal. Brush each slice with Hamama Extra Virgin Olive Oil. Place slices on a baking sheet and toast under the broiler until golden brown. Remove from the oven and quickly rub each slice with the cut edge of garlic - use the other garlic half as the garlic will begin to “melt” as it is rubbed on the hot toasted bread slices. Please use caution as both the cookie sheet and the sliced baguettes will be very hot.
  2. Place toasted garlic crostini slices on a platter. Top with roasted red pepper slices and a good pinch of Hamama microgreens.

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