Title: Crostini W/ Roasted Red Pepper Spread
Categories: Appetizers
Yield: 30 Servings

Grant, Hwwk11b
12 oz French Bread Baguette
1/2 c Olive oil
2 tb Basil, fresh, fine snipped
1/2 ts Garlic powder
1/2 ts Lemon-Pepper seasoning
1 sm Onion, finely chopped
1 tb Olive oil
15 oz Roasted red peppers, drained
-(in 7 1/2 oz jars)
7 1/2 oz Tomatoes, canned, cut up
1 ts Fennel seed, crushed
1/2 ts Sugar

Cut French bread into 1/4" slices. Place in a single layer on baking
sheets. Set aside. Combine 1/2 C olive oil, basil, garlic powder and lemon
pepper . Brush on one side of each slice of bread. Broil bread 3-4" from
heat for about 2 minutes or till toasted. Turn bread slices over and broil
1-2 minutes more or till toasted. Repeat w/remaining slices. Cool, store in
a plastic bag. Cook onion in 1 Tbl. olive oil in skillet till tneder but
not brown. Add drained red peppers and UNdrained tomatoes, fennel seed,
sugar and 1/4 tsp. each salt and pepper. Bring to boiling, simmer,
uncovered for 10 minutes or until most of liquid is evaporated. Cool
slightly. Transfer to blender and process until smooth. Transfer to bowl.
Cover and chill up to four days. Led red pepper stand at room temperature
30 minutes. Spread on toasted crostini. Formatted by T. Grant from BH&G
Holiday Appetizers. Original recipe made 30 servings. C
Posted to JEWISH-FOOD digest V97 #022 by Nancy Berry
on Jan 20, 1997.