Toasted Romano Crostini

If you are like me, your “main dish” stash of recipes sure outweighs the appetizers one. Perhaps it is because I cook dinner 5-6 nights a week, which gives me lots of times to try out lots of recipes. And it always seems when you do an appetizer, you are entertaining – and you rarely try out a new recipe on other people (unless you are crazy like me!).

That being said, I put this one in my recipe book a while back and hadn’t used it in a while. I pulled it back out for New Years – thinking even though it was just my husband and I, it was a special occasion and therefore warranted an appetizer!

It is very simple, and to be honest, I forgot how good it was! They are rich, though, so no need to make that many.

I googled the recipe and found it on CD Kitchen submitted by Kay from West Virginia. I knew the recipe came from somewhere so I wanted to make sure I gave that person credit!


Makes about 24

1 cup shredded Romano cheese
1/2 cup mayo
4 green onions, chopped
3 tablespoons chopped roasted red peppers
1 loaf French bread, cut into 1/2 inch slices

Preheat oven to 350 degrees F. Mix cheese, mayo, onions and red peppers in a bowl. Spread mixture on bread slices. Place on baking sheet. Bake 3-4 minutes or until golden brown.


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