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red pepper artichoke pesto crostini on wood cutting board

Roasted Red Pepper and Artichoke Crostini

Course Appetizer, Side Dish


  • 1 baguette, sliced
  • 4 ounces cream cheese, softened
  • 3 tablespoons basil pesto
  • roasted red peppers, chopped
  • artichoke hearts, chopped
  • fresh basil, finely chopped


  1. 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!).

  2. Mix softened cream cheese and pesto together.

  3. Spread onto baguette slices.

  4. Top with roasted red peppers, artichoke and basil. Serve immediately.