Brie and Red Pepper Crostini

FUN FINGER FOOD: BBQ Chicken Satays; Herb and Lemon Buttered Popcorn; Heirloom Tomato Brushetta; Sweet Pea and Crab Crostini

It’s a sad truth of NYC life is that hardly anyone just drops by, at least not without a phone call, email, g-chat, or text. It’d be nice if people did, but friends live all over the city, and I can’t imagine many of them winding up outside my door unannounced.

Yet somehow knowing that I have the ingredients to create an impromptu cocktail munchie (and an impromptu cocktail) should a friend buzz up unexpectedly makes me feel incredibly empowered, hostess-wise.

So if and when my neighbors and friends decide they’ll come by, I’ll have these easy cheese-covered crostini to serve them.

The red pepper tastes almost as fresh as chopped summer tomatoes, but it keeps much better in the fridge. Melting brie gives the crostini something extra, even if no one comes a-calling and it’s just Alex and me eating them before dinner with our invited guests.

This weekend, we’re getting out of the city to a place where people do sometimes stop by on their way to the beach or the coffee shop. And whether or not friends arrive unannounced, there will be people to share the first of this summer’s dinners from the barbecue. Whoever they are and whenever they come, these bright crostini would be perfect to serve them.

From my kitchen, albeit small, to yours,



Brie and Red Pepper Crostini
Makes about 12 crostini; easily doubled

3 roasted peppers, preferably from a fresh antipasti bar, but from a jar is OK too
1 clove garlic, minced with 1/4 teaspoon kosher salt
2 tablespoons olive oil, plus more for toasting the bread
1/4 teaspoon sugar
1/4 cup chopped fresh parsley
1/4 pound brie
1/2 baguette, sliced on the diagonal into 1/2-inch thick slices

Rinse the red peppers well to get off any brine. Pat them dry, then cut them into a 1/4-inch dice. Place in a small bowl and add the minced garlic, olive oil, sugar, and parsley, and stir to combine. Let the “salsa” rest for at least 1 hour at room temperature, or overnight in the fridge. (If you refrigerate, set on the counter for about an hour to let come to room temperature before making the crostini.)

Trim the brie of most of the white rind, being careful not to trim much of the cheese itself. Cut into 12 relatively equal pieces.

Preheat the oven to 350°F. Drizzle, spray, or brush both sides of each slice with olive oil. Bake the bread for 2-3 minutes, until slightly crispy. Place a piece of brie onto each slice and bake for another 7-8 minutes, until melty.

Scoop a big spoonful of the red pepper salsa onto each slice of brie-topped bread, making sure to get some oil from the bowl on each. Arrange the topped crostini on a platter and serve.


  1. Love the recipe, but why not roast the red peppers yourself – better, easier and often less expensive than the stuff from the jar and definitely less expensive than the peppers from an antipasti jar:)

    • Laura–you’re absolutely right. Homemade roasted peppers are delicious (though at least in NYC, I can’t say they’re cheaper). I invented this dish as something you could whip up from pantry/fridge staples pretty quickly…if you roast your own peppers, you’ll have to plan ahead!

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