Crostini with Cheese Torta and Marinated Bell Peppers
Elevate your appetizer game with these elegant Crostini with Cheese Torta and Marinated Bell Peppers, a show-stopping combination of creamy, tangy, and roasted flavors on a perfectly crisp baguette base. This recipe pairs a luscious blend of cream cheese, goat cheese, sun-dried tomatoes, and fresh basil with smoky, marinated red and yellow bell peppers that pack a vibrant punch. The baguette slices are toasted to golden perfection, adding the perfect crunch to every bite. Perfectly balanced with a drizzle of honey and red wine vinegar, this dish is a delightful harmony of textures and flavors, ideal for dinner parties, holiday gatherings, or an upscale snack. Ready in just 35 minutes, these crostini are easy to assemble and an utter crowd-pleaser—your next go-to recipe for entertaining!
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Recipe Information
Ingredients
- 1 loaf Baguette
- 2 tablespoons Olive oil
- 8 ounces Cream cheese
- 4 ounces Goat cheese
- 0.25 cup Sun-dried tomatoes
- 0.25 cup Fresh basil
- 1 clove Garlic (minced)
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the baguette into 1/4-inch thick slices. Arrange on a baking sheet and brush both sides with olive oil.
Bake the baguette slices in the oven for 8-10 minutes, flipping halfway through, until golden and crispy. Set aside to cool.
In a medium bowl, mix the cream cheese and goat cheese until smooth. Stir in sun-dried tomatoes, minced basil, and garlic until well combined. Set aside.
Char the bell peppers directly over a gas flame or under a broiler until their skins are blackened and blistered. Place the peppers in a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes.
Peel off the charred skins from the bell peppers, remove the seeds and stems, and thinly slice them.
In a small bowl, combine red wine vinegar, honey, salt, and pepper. Add the sliced bell peppers and toss to coat evenly. Let the mixture marinate for at least 15 minutes.
To assemble the crostini, spread a generous layer of the cheese mixture onto each toasted baguette slice. Top with a few slices of marinated bell peppers.
Garnish with a small basil leaf or additional chopped basil, if desired, and serve immediately.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 40.2 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
