Crostini with Two Toppings
| Yield: | 48 Servings |
| Categories: |
| 14 | oz | French Bread; cut diagonally in 48 slices |
| PEPPER TOPPING | ||
| 2 | tb | Olive oil |
| 1 | Green; red & yellow peppers, cut in narrow strips | |
| 1 | c | Thin red onion slivers |
| 2 | ts | Minced garlic |
| 1/2 | ts | Salt |
| Freshly ground black pepper | ||
| 2 | tb | Grated Parmesan cheese |
| Tomato-Olive Topping | ||
| 2 | c | Chopped cherry tomatoes |
| 1 | c | Chopped ripe olives |
| 3 | tb | Bottle or refrigerated pesto sauce |
| 1 | tb | Lemon juice |
| 1/2 | ts | Crushed red pepper |
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