Ingredients
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1
-
1/2
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1
-
2
-
1
-
-
1
-
-
-
-
-
-
-
-
Directions
Olive and Roasted Pepper Crostini, Based on a recipe from Jill Sklars and Annabel Cohens book, Eating for Acid Reflux They say in its intro, An appetizer you can make in a hurry, these crostini are delicious as appetizers, to serve with soup or salad or anytime you need a quick snack They exclude reflux triggers like tomatoes and garlic, yet still retain the flavors that make these such a popular appetizer choice For variety, add ingredients, change ingredients, and develop your own repertoire of crostini I havent tried this yet , Mmmm, yummy and so colorful too! I scaled the recipe down, used jarred roasted red peppers, and whole grain French bread Thanks for a yummy lunch! Made for being the VIP in the Vegetarian swap!
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Steps
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1
Done
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Preheat Oven to 350f Prepare Baking Sheet by Spraying With Nonstick Cooking Spray. |
|
2
Done
|
Slice Baguette and Brush Rounds With Olive Oil. Sprinkle the Next 4 Ingredients Over the Rounds and Place on Prepared Baking Sheet. |
|
3
Done
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Bake For 10 Minutes Until the Edges of the Breads Are Crunch and the Topping Is Hot. |
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4
Done
|
Garnish With Fresh Basil Leaves. |
