Name: Olivada Crostini
Yield: 20 hors d’oeuvres
Cuisine: Italy
Ingredients: 1 yellow bell pepper, cored, halved, and seeded; 1 narrow loaf Italian or French bread; 1 red bell pepper, cored, halved, and seeded; 2 balls (each about 6 to 8 ounces) fresh mozzarella cheese; 1 cup Olivada

Preparation info

20
hors d’oeuvres

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The perfect olive spread—pungent with capers and garlic—is topped with fresh mozzarella and roasted peppers and grilled ever so gently on bread slices for a delightful amusement.

Ingredients

1 red bell pepper, cored, halved, and seeded
1 yellow bell pepper, cored, halved, and seeded
1 narrow loaf Italian or

Method

Preheat the broiler.
Lay the peppers skin side up on a flat broiling pan, and place the pan 3 to 4 inches below the heat. Broil the peppers until the skins are charred (they should be black). Then place the peppers in a plastic bag, seal it with a twist tie, and set as

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Ingredients

Method

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