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Appetizer RecipesOther Apps & Snacks pg 2 >  Red Pepper & Cheddar Crostini


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Makes about 32

• 1 (1-pound) narrow loaf French bread
• 3 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 cup roasted red peppers (blotted dry if canned)
• 1/4 cup (lightly packed) grated Cabot Extra Sharp Cheddar
• 1 tablespoon capers, well drained
• Salt and ground black pepper to taste
• 2 hard-boiled eggs, finely chopped
• 2 tablespoons finely chopped fresh parsley

Preheat broiler. Cut bread into thin slices and arrange in single layer on baking sheets.

2. In small bowl, combine olive oil and garlic; brush mixture on tops of bread slices. Broil one sheet at a time until golden.

3. In food processor or blender, combine red peppers, cheese and capers; pulse until chopped but not pureed. Season with salt and pepper. In small bowl, combine chopped eggs and parsley.

4. Place heaping teaspoon of topping on each crostini and sprinkle with some of chopped egg mixture.

Recipe courtesy of Cabot Creamery Cooperative



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