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Crostini with Pepper and Dolcelatte

Toasted ciabatta topped with jarred roasted red peppers and dolcelatte cheese, baked until melted and garnished with fresh parsley.

VegetarianQuickItalianAppetiserCheese

Estimated Nutrition

Per Serving Total
Calories 482.5 kcals 482.5 kcals
Carbohydrates 31.6 grams 31.6 grams
Fat 33.2 grams 33.2 grams
Protein 14.8 grams 14.8 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Dolcelatte Cheese
sliced
GrainsCereals
2
slice
Ciabatta
cut on a diagonal
NutsSeeds
1
sprig
Parsley
fresh, for garnish
OilsFats
15
ml
Olive Oil
Vegetables
3
piece
Red Peppers
roasted, from a jar, drained

Steps

  • Drizzle the ciabatta slices with olive oil and toast both sides in a hot griddle pan.
  • Remove the bread and chargrill the peppers in the same pan for 2 minutes per side.
  • Place the toasted bread on a baking sheet and top with the peppers and dolcelatte cheese.
  • Bake in the oven for five minutes until the cheese melts.
  • Plate the crostini and garnish with a sprig of parsley.