Bon Apetit’s Piquillo Pepper Cheese Crostini

December 29, 2008 | Posted by Lorena as Appetizer Recipes, Holiday Fun at 12:10 pm | Comments »

Thinking of a different appetizer to serve on New Year’s Eve? Here’s something that might be of interest to you. You see, I love crostinis. I love the various dips that you can whip up even more. That’s why when I saw this recipe for piquillo pepper cheese crostini, I was hooked. You can’t go wrong with peppers and cheese! Thanks to Epicurious for this recipe.

Ingredients:
• 1/2 cup coarsely chopped drained piquillo peppers or roasted red peppers from jar
• 1/4 cup chopped green onions (green part only)
• 2 teaspoons drained capers
• 2 teaspoons sweet or hot smoked Spanish paprika*
• 1 garlic clove, peeled
• 1 cup whole-milk ricotta cheese
• 4 ounces cream cheese, room temperature (about 1/2 cup)
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil plus additional for brushing
• 1 baguette, cut into 1/2-inch-thick rounds

Preparation:
Combine first 5 ingredients in processor. Blend until almost smooth. Add all cheeses and 1 tablespoon oil; process until blended. Transfer to small bowl; season with salt and generous amount of pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Preheat oven to 375°F. Arrange baguette slices in single layer on large rimmed baking sheet; brush slices with oil. Bake until golden at edges, about 15 minutes. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature. Place bowl with cheese spread in center of platter. Surround with toasts.

* Sweet smoked Spanish paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce) and hot smoked Spanish paprika (sometimes labeled Pimentón Picante or Pimentón de La Vera Picante) are available at specialty foods stores and from tienda.com. Sweet smoked paprika (labeled “smoked paprika”) can be found at some supermarkets.

Do you like this article? Submit it to Blogosphere News!

Related Posts