I was recently looking for an old recipe on the blog and in my search stumbled upon this Antipasto Loaf recipe. I love that appetizer, but it’s a little messy to eat. So I started brain storming how I could get that great flavor, but in an easier to eat format…and that’s how this roasted red pepper and artichoke crostini appetizer came to be!
This roasted red pepper and artichoke crostini is simple and easy to throw together and loaded with flavor. It has a creamy pesto spread and is topped with roasted red peppers, artichokes and fresh basil. I know a crostini is technically toasted bread, but we actually preferred this one not toasted. (Obviously you can go ahead and toast yours though if that’s your preference). I wasn’t sure I should even call it a crostini, but have no idea what else to call an appetizer like this. 🤔🤷🏻♀️ No matter what you call it, it’s delicious, and definitely one you need to be making!
- 1 baguette, sliced
- 4 ounces cream cheese, softened
- 3 tablespoons basil pesto
- roasted red peppers, chopped
- artichoke hearts, chopped
- fresh basil, finely chopped
If desired, brush each side of bread with olive oil and lightly toast in oven. (We actually liked our bread slices best not toasted, but I know crostini is technically toasted bread, so do as you wish!).
Mix softened cream cheese and pesto together.
Spread onto baguette slices.
Top with roasted red peppers, artichoke and basil. Serve immediately.
PS – are you following along on Instagram? Things have been a little crazy in life over the last few months, which means not as much posting…you can find a little bit more of us over there too! 🙂