Italian Style Roasted Red Pepper Antipasto Salad and Crostini
Italian style roasted red pepper antipasto and crostini are just two ways you can use roasted red peppers. They are a highly nutritious and delicious vegetable!
Once you’ve roasted red peppers once, you’ll see how easy it is to do.
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It’s messy, but easy! You can learn how to roast them with step by step directions HERE.
You may also like to add roasted red peppers to your potato salad, instead of mayonnaise! So tasty!
I’d recommend making this a few hours before you’d like to serve it so the flavors have time to develop. Use on an antipasto plate, as a side dish, on crostini, in a sandwich or however you choose, you won’t be disappointed.
Italian Style Red Pepper Antipasto & Crostini
recipe by Christina Conte
PRINTABLE RECIPE BELOW
Ingredients
- 2 or 3 roasted red peppers, peeled and deseeded
- 1 or 2 cloves fresh garlic, minced
- 2 or 3 tbsp good quality extra virgin olive oil
- 1/2 tsp or more sea salt or Kosher salt
- 2 shakes of dried oregano
Tear the peppers into strips, and place in a bowl.
Add the garlic, extra virgin olive oil, salt and oregano, if using and mix well.
I’d recommend making this a few hours before you’d like to serve it so the flavors have time to develop.
Use on an antipasto plate, as a side dish, on crostini, in a sandwich or however you choose, you won’t be disappointed.
If you love red peppers, don’t miss this delicious sweet corn and red pepper soup from my friend Jill, at Mad About Macarons!
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Italian Roasted Red Pepper Antipasto Salad
Ingredients
- 3 red peppers (roasted, peeled, and deseeded)
- 2 cloves garlic (fresh, minced)
- 3 Tbsp extra virgin olive oil (good quality)
- ½ tsp sea salt (or Kosher salt, to taste)
- ⅛ tsp dried oregano (two shakes)
Instructions
- Tear the peppers into strips, and place in a bowl.
- Add the garlic, extra virgin olive oil, salt and oregano, and mix well.
- I'd recommend making this a few hours before you'd like to serve it so the flavors have time to develop. Use on an antipasto plate, as a side dish, on crostini, in a sandwich.
- Keep refrigerated, but bring to room temperature before serving.
Notes
- Use fresh, quality ingredients for the best results
Nutrition
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roasted red pepper antipasto
I just found this recipe, and they look so delicious! But the carbs-yikes! I also like green peppers like this too, but I think there’s a drizzle of balsamic mixed in. TY. Pinned.
I don’t even think about carbs! Italians LOVE carbs, as long as they’re good quality carbs!
Congratulations to your daughter! That’s wonderful news…
I love roasted peppers, although without the garlic, and keep some in my refrigerator at all times! They’re great to add to salads, chicken and meat dishes, just about anything!
Yum. I’m so glad you included garlic! I can imagine a really pungent olive oil, like a Greek variety. No offense to the Italians!
No offense taken! Haha! Yes, it’s so good!
the roasted peppers made it just taste amazing…thanks
I adore red peppers served this way – only problem is I can’t stop! I need to make this again – with potatoes too! Congratulations to Denisa on her graduation. You must be so proud!
Well, in the big scheme of things, overeating roasted red peppers isn’t so bad! Haha! I get it though, they are so tasty! Thank you, Jill! You’ll be in my shoes in the blink of an eye, too!
One of the most versatile things EVER!!! Salads, crostini, a topping for fish or chicken, soups.. you name it!! Congrats on your daughter’s graduation!
Agreed, and thank you, Nancy!
I love roasted red peppers and the thought of replacing mayo in potato salad is simply brilliant.
Much more flavorful, too, Cathy!