Recipe - Crostini With Two Toppings

14 ounce French Bread; cut diagonally
in 48 slices

PEPPER TOPPING
2 tablespoon Olive oil
1 Green; red & yellow peppers,
cut in narrow strips
1 cup Thin red onion slivers
2 teaspoon Minced garlic
One half teaspoon Salt
Freshly ground black pepper
2 tablespoon Grated Parmesan cheese
TomatoOlive Topping
2 cup Chopped cherry tomatoes
1 cup Chopped ripe olives
3 tablespoon Bottle or refrigerated pesto
sauce
1 tablespoon Lemon juice
One half teaspoon Crushed red pepper

Heat oven to 375°. Bake bread slices on a cookie sheet 1215 minutes or
until crisp and very lightly browned. Cool and wrap airtight.

Pepper Topping: Heat oil in large nonstick skillet. Add peppers and onions
and saute 34 minutes until crisptender. Stir in garlic and salt. Saute 2
minutes longer or until peppers are tender. Refrigerate until about 1 hour
before serving. Spoon on 24 of the toasts. Sprinkle with pepper and
Parmesan cheese.

TomatoOlive Toppings: Put tomatoes, olives, pesto, lemon juice and crushed
pepper into a medium bowl. Stir until well blended. Refrigerate until about
1hour before serving. Spoon on remaining toasts.

Recipe by: Woman's Day 12/16/97

Posted to MCRecipe Digest V1 #933 by The Taillons taillon@earthlink.net
on Nov 29, 1997