Red Pepper Crostini Topping Recipe

Sometimes the simplest things really are the most delicious. This Red Pepper Crostini Topping is one of my favourite easy appetisers—just a handful of ingredients and about half an hour is all it takes to make something that tastes amazing. It’s perfect for casual get-togethers, pre-dinner drinks, or just treating yourself to something a little bit special.

You can use any colour of pepper you have on hand – or a mix of two or three – for this recipe. I called it Red Pepper Crostini because it sounded better than Pepper Crostini (and to be honest, it works better for SEO!). Red, yellowed orange peppers all work beautifully. I usually steer clear of green peppers, but that is just a personal preference. 

While this tangle of gently cooked, flavourful peppers is wonderful on crostini, it is also incredibly versatile. (I’ll share some of my favourite ways to use it a little later on.)

How To Make The Red Pepper Crostini Topping

This recipe does require a little light chopping and gentle stirring, However, like Nigella Lawson, I find a bit of chopping and stirring intensely therapeutic, especially when there’s chaos going on around me (as there often is).

You can use a frying pan to make this recipe, but I prefer my Le Creuset shallow casserole pan (affiliate link). I am a huge fan of Le Creuset casseroles. I have had some of mine for over 30 years and they are still going strong. They are an investment, but they can be passed down for generations. Honestly, I have purchased a number of Le Creuset products (affiliate link) over the years and have been pleased with all of them, bar the salt and pepper mills which I found difficult to use.

Sometimes I chop the peppers up the day before and keep them covered in the fridge. You can also make the whole recipe a day ahead of time if you prefer as it will sit quite happily in the fridge for 24 hours. I recommend taking it out of the refrigerator an hour or so before serving. You can also re-warm it gently before serving if you like.

Use The Best Ingredients

Although this is a simple recipe, the quality of the ingredients you use is still important. Ripe, firm peppers work best and I recommend using a good balsamic vinegar. Although it’s more expensive, an authentic artisanal balsamic vinegar that has been well aged has a much better flavour. A little goes a long way, and a bottle of balsamic vinegar lasts me ages. Like a good wine, I consider an older, higher quality balsamic vinegar worth the investment. Not that good wine lasts for ages in our house – that tends to disappear much more quickly!

How To Make Red Pepper Crostini

This topping makes amazing crostini, but please don’t stop there as there are lots of other ways to use it (see below). To make the base part of the crostini, all you have to do is brush a banking sheet with olive oil, sprinkle with salt and pepper and top with quarter inch slices of French bread, ciabatta or thickly sliced sourdough. Brush the tops of the slices with more olive oil and sprinkle with salt and pepper. Place in an oven that has been preheated to 350°F (170°C) and don’t take your eyes off it for a second. Cook the bread slices until golden brown, turning once, for about 5 minutes each side. You can then simply top the cooked slices of bread with the Red Pepper Crostini Topping, garnish with parsley and serve.

Other Ways To Serve Red Pepper Crostini Topping

You can serve Red Pepper Crostini Topping warm or at room temperature, alongside lots of other little dips and salads, as part of a meze starter.

I also like Red Pepper Crostini Topping on toast, topped with cheese and grilled.

Make Nan Bread or English Muffin Pizzas by topping grilled Nan bread or toasted English Muffins with the Red Pepper Crostini Topping and then some cheese. Grill until the cheese melts.

Toss a couple of spoonfuls of the crostini topping into a salad.

Add leftover Red Pepper Crostini Topping to scrambled eggs or omelettes.

I also serve it on healthy crackers or crisp breads.

Is Red Pepper Crostini Topping Gluten Free?

The red pepper crostini topping itself should be naturally gluten free. There is a very small chance of cross-contamination from the balsamic vinegar as although the vinegar itself is gluten free, the casks that are used to age it are sometimes sealed using a wheat-based paste.

If the possible cross-contamination is not an issue, be sure to serve the topping on a gluten free base (such as gluten free bread or crackers).

Is Red Pepper Crostini Vegan?

Yes, this is a vegan recipe.

How To Store Leftovers

Leftovers should be stored in a covered storage container (affiliate link) in the refrigerator. The crostini topping can be frozen, although I prefer not to do this as freezing will alter the texture of the peppers and this affects the flavour.

As I mentioned you can make this recipe in advance, and this is the sort of thing I love to have on hand, although it is at its best within 24 to 48 hours of making.  

Red Pepper Crostini Topping is perfect for year round entertaining. I hope you will find it as delicious and as convenient as I do!

Red Pepper Crostini Topping – Printable Recipe

Created by: April J Harris

Red Pepper Crostini Topping

Course Appetizer

Cuisine Italian

Perfect for entertaining, my Red Pepper Crostini are an easy to make, versatile, vegan appetizer that everyone will love. 

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

 

US CustomaryMetric

 

• 3 tablespoons mild olive oil
• 1 red onion, peeled, cut in half and finely sliced
• 4 red peppers, de-seeded and finely sliced You can use assorted peppers in colours of your choice.
• 2 garlic cloves, peeled and grated or finely chopped You can use 2 teaspoons Very Lazy Chopped Garlic or frozen chopped garlic instead
• 1 tablespoon capers, drained and chopped optional, but delicious
• 2 tablespoons balsamic vinegar
• 1 tablespoon flat leaf parsley, finely chopped You can use dried parsley if fresh is unavailable.
• salt and pepper to taste

To Serve with Crostini

• sliced French bread, baguette or ciabatta
• 2 tablespoons olive oil
• salt and pepper to taste
• fresh or dried parsley to garnish

Instructions

• Heat the oil in a large frying pan over medium heat.
• Sauté the onion for two to three minutes until it begins to soften.
• Add the sliced peppers and cook for ten minutes, stirring occasionally, until just softened.
• Add the garlic, capers (if using) and vinegar.
• Simmer gently for a few minutes, stirring occasionally.
• Taste carefully (it will be very hot!) and add salt and pepper to taste.
• Transfer the mixture to a serving dish and allow to cool for at least 5 minutes before serving. You can also cool completely to room temperature. Either way, garnish with the chopped parsley just before serving.
• Best served at warm or at room temperature. Store any leftovers in the refrigerator.

To Serve with Crostini

• Preheat the oven to 350°F (170°C).
• Brush a baking sheet with a little of the olive oil and sprinkle with salt and pepper.
• Put the sliced bread on the baking sheet and brush the top side of the bread slices with the remainder of the olive oil.
• Put the baking sheet in the oven and do not take your eyes off it for even a second.
• Cook the bread slices until golden brown on one side, then turn them over and cook them until golden brown on the other side. This should take between 2 and 5 minutes per side. Be careful not to burn them.
• Top the toasted slices with the Red Pepper Crostini Topping, garnish with chopped fresh or dried parsley and serve.

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