1 loaf French bread or baguette, sliced on the bias to create 12 oval slices, about 1/2-in. thick
1 1/2 Tbsp. plus 1/4 c. olive oil, divided
1/8 tsp. salt
1/8 tsp. black pepper
2 yellow bell peppers, roasted, skinned and cut into 1/4-in. dice
juice of 1/2 a lemon
1 clove garlic, minced
2 tsp. fresh rosemary, chopped
1/2 c. Asiago cheese, shaved
In a small bowl, combine 1 1/2 Tbsp. olive oil, salt and pepper. Brush the bread slices with the seasoned oil.
Place the bread slices on a nonstick cookie sheet and bake at 325°F/160°C until crisp.
In a medium bowl, combine the yellow pepper dice, lemon juice, garlic, rosemary and 1/4 c. olive oil.
Add half of the Asiago cheese. Stir and season to taste with salt and pepper.
Spoon pepper mixture onto the crostini, garnish with the remaining Asiago cheese and serve.