Originally created 01/29/97

Crostini a no fuss appetizer



Great appetizers start the party off right. And ease is the key ingredient for delicious, festive appetizers that appeal to the eye as well as the palate.

Beef and roasted pepper Crostini have just the right mix. You can make three dozen in 30 minutes; they require just five convenient supermarket-available ingredients; the beef is purchased cooked and ready to use.

BEEF AND ROASTED PEPPER CROSTINI

Two 8-ounce loaves French bread (about 2«-inch diameter), cut into «-inch thick slices
3 tablespoons garlic-flavored olive or vegetable oil

3/4 pound thinly sliced deli roast beef
12-ounce jar roasted red peppers, rinsed, drained and chopped
2 cups shredded Italian cheese blend

Heat oven to 450 degrees. Lightly brush top side of each bread slice with oil; arrange on two baking sheets. Bake for 6 to 8 minutes, or until light golden brown.

Layer equal amounts of beef, red pepper and cheese over toasted bread. Return to oven; bake an additional 2 to 4 minutes, or until cheese is melted. Serve immediately. Makes about 3 dozen appetizers.

Nutrition facts per appetizer: 80 calories, 5 grams protein, 8 grams carbohydrates, 3 grams fat, 0.6 milligram iron, 223 milligrams sodium, 9 milligrams cholesterol.

Note: Bread may be toasted ahead of time and stored in an airtight container.

Recipe from: National Cattlemen's Beef Association