Carrot and Pepper Crostini

carrot-peppers-transRecipe by Delilah’s Farm for The FruitGuys

12 slices of baguette, cut 1/2-inch thick diagonally
3 tablespoons olive oil, divided
2 tablespoons grated Parmesan cheese
1 cup carrot, coarsely grated
1/2 cup peppers (de-stemmed and seeded), coarsely chopped
1 tablespoon finely chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper or pinch of hot pepper flakes


  • Preheat oven to 400 °F.
  • Place baguette slices on a baking sheet and brush lightly with about 1 tablespoon of olive oil, then sprinkle with the Parmesan.
  • Place in oven until lightly browned and cheese is melted, about 8 minutes.
  • Heat remaining 2 tablespoons of oil in a sauté pan over medium heat.
  • Add onion, garlic, carrot, peppers, salt, and pepper.
  • Sauté until soft, about 8 minutes, stirring frequently.
  • Spoon onto the toasted crostini.

Serves 4. Prep time, 20 minutes; cook time, 10 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.