Recipe: Crostini with Roasted Red Pepper Spread

CROSTINI WITH ROASTED RED PEPPER SPREAD

12 ounces French bread baguette
1/2 cup and 1 tablespoon olive oil, divided use
2 tablespoons basil, fresh, finely snipped
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1 small onion, finely chopped
1 tablespoon olive oil
15 ounces roasted red peppers, drained (two 7 1/2 oz jars)
7 1/2 ounces tomatoes, canned, cut up
1 teaspoon fennel seed, crushed
1/2 teaspoon sugar
1/4 tsp. each salt and ground black pepper

Cut French bread into 1/4-inch slices. Place in a single layer on baking sheets. Set aside.

Combine 1/2 cup olive oil, basil, garlic powder and lemon pepper. Brush on one side of each slice of bread.

Broil bread 3-4-inches from heat for about 2 minutes or till toasted. Turn bread slices over and broil 1-2 minutes more or till toasted. Repeat with remaining slices.

Cool, store in a plastic bag.

Cook onion in the remaining 1 tablespoon olive oil in skillet till tender 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 4 days.

Let red pepper mixture stand at room temperature 30 minutes.

Spread on toasted crostini.

Makes 30 servings
Source: Better Homes and Gardens Holiday Appetizers