1 (1-pound) narrow loaf French bread
3 tablespoons olive oil
1 teaspoon minced garlic
1 cup roasted red peppers (blotted dry if canned)
1 ounce Cabot Extra Sharp Cheddar, grated & lightly packed (about ¼ cup)
1 tablespoon capers, well drained
Salt and ground black pepper to taste
2 hard-boiled eggs, finely chopped
2 tablespoons finely chopped fresh parsley
PREHEAT broiler. Cut bread into thin slices and arrange in single layer on baking sheets.
COMBINE in small bowl olive oil and garlic; brush mixture on tops of bread slices. Broil one sheet at a time until golden.
COMBINE in food processor or blender red peppers, cheese and capers; pulse until chopped but not pureed. Season with salt and pepper. In small bowl, combine chopped eggs and parsley.
DROP heaping teaspoon of topping on each crostini and sprinkle with some of chopped egg mixture.
Recipe courtesy of Chef Doug Mack.