While the peppers were roasting and steaming, to make the skin easy to peel off, I sliced up the bread into nice two bite pieces and spread with olive oil on both sides and then popped in the oven at 350 degrees for 15 min, until toasted. While they were still warm I took a halved garlic clove and rubbed it on one side of the toasts. From there I peeled the peppers and cut into nice slices for topping. I took about a teaspoon of cheese per toast, we had 12 crostini. I then topped with a slice of red and yellow pepper and placed on a plate to serve.
Aren't they pretty? Mike, Roomie, and I definitely liked them, we each had 4. Delicious, simple, and so tasty. I definitely recommend this for anyone that wants a super easy appetizer that looks like you took forever to make. They are pretty and finger food. Perfect for parties or even just to jazz up dinner a little. You could top with a little drizzle of olive oil or even some herbs if you want, a slice of basil leaf or even some chopped tomato if you want to get fancy or creative. Have fun and make something new. Back to you Mike!
Well now that Sarah has finished her portion of this installment we can wrap this meal up and assemble the troops for an assault on the taste buds of the mouth. I try to think my taste buds are season and grizzly troops eager for the next battle. Like a bunch of Marines that have been on a boat with a bunch of Navy guys. They get off the boat and are looking for that excitement and ass kicking. So to combat the veteran taste buds I found a Birds Eye frozen mushroom and green bean risotto for a side. Chicken, rice and crostini sounds like a formidable foe for the taste buds. If you noticed a normally have red plates for my dishes but I wanted a little better pop from the white plate and colors from the orange and red colors of the crostini, the green from the risotto and the red from the chicken.