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Cream cheese and Peppers Crostini

  • Total Time: 15 minutes


  • 6 yellow, orange and red sweet mini peppers
  • 6 slices whole wheat baguette bread
  • 2 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 pinch salt
  • 1 dash pepper
  • 3 tablespoons organic cream cheese
  • 3 basil Leaves, minced, plus some for decorrations


  1. Wash peppers, leaving them whole.
  2. Preheat the barbecue to 400° F.
  3. Cook the peppers on the bbq for about 10 minutes, turning them frequently.
  4. When they're done and have nice char marks on them, place them in a ziplock bag (or plastic wrap) and let them sit there for about 3 minutes. This helps release the skin from the flesh of the peppers.
  5. Once they're all skinned and have their seeds removed, julienne them and dress with extra virgin olive oil, garlic minced, salt and pepper to taste. Set aside.
  6. Slice the baguette bread. Spray or brush with 1 tablespoon extra virgin olive oil.
  7. Place it on the barbecue and toast it for 1 minute a side.
  8. Turn off bbq.
  9. Spread cream cheese over sliced toasted bread.
  10. Arrange peppers on top. Decorate with some minced basil leaves.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes


  • Serving Size: 4 portions
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