Gluten-Free Red Pepper Jelly Crostini with Goat Cheese and Basil


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Serves 2-4 | Prep Time 10 minutes | Cook Time 2 minutes

Why I Love This Recipe

I love Crostini appetizers. But after being diagnosed with celiac disease, those apps were out.

Recently though, I found (to much joy!) gluten-free baguettes sold at my local grocer.

I bought a loaf, brought it home, and started experimenting.

This is my favorite of all the recipes I came up with. It's delicious. Easy. And looks darn impressive too! =)

Submitted by: "Kathleen Reale"


Ingredients You'll Need

I made these with gluten-free baguettes, but they can be made with “regular” baguettes, if desired. The sweet & hot Red Pepper Jelly is a great addition to the creamy goat cheese and the tangy basil. The result: A one bite wonder of an appetizer!


1/2 loaf of Gluten-Free Baguette, sliced into 1/4” to ½” slices at a 45 degree angle (about 8 slices) - Check label for allergens

2 tablespoons olive oil

5-6 tablespoons of Red Pepper Jelly

½ cup of crumbled goat cheese

6-8 small basil leaves, washed and patted dry


Directions

Brush the baguette slices with the olive oil. Broil until a golden yellow.


Spread the Red Pepper Jelly evenly on each toast. Top each with crumbled goat cheese, and top each with a basil leaf.


Last, add a small dollop of Red Pepper Jelly.


Yields 6-8 crostinis.


Questions, Comments & Reviews



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