Roasted Red Pepper and Salami Crostini2017-08-08
- Servings : Makes 10-12 crostini
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
This is a crostini that you can put together in minutes and keep most of the ingredients on hand. While I do like roasting my own peppers, sometimes there just isn’t enough time. Use jarred peppers, or I like to get the ones from the olive counter that a lot of grocery stores have. For this recipe we used genoa mild salami but you could substitute it with hot salami, prosciutto or any other of your favourite deli meat.
- 1/3 baguette
- 3 Tbsp olive oil
- 2.5 Tbsp mayonnaise mixed with 2.5 Tbsp Dijon mustard
- 12 thin sliced of genoa salami
- 1 whole roasted pepper, cut into the long thing strips
Preheat oven to 350F.
Cut baguette into thin slices about ¼ inch thick and place on a parchment lined baking sheet .
Drizzle with oil and toast in the oven for 10-15 minutes until crisp.
Once crostinis have cooled spread a thin layer of Dijon-mayonnaise mix.
Top with once folded sliced of salami and 2 or 3 slices of roasted red pepper.
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