Pepperoncini Crostini

Peperoncinis are those little peppers you often find as garnishes or in Greek salads. Sometimes they are chopped and used in sandwiches. I found this recipe quite a while ago (Martha Stewart, I think) and adapted it to make this version. I used a jar of sliced pepperoncinis to make this. The piquant taste of the peppers goes really well with the yogurt or sour cream. Spread on olive oil toasted slices of baguette- it makes a nice crostini appetizer. This made a small batch for 3 people. Double it for a larger group.

Pepperoncini Crostini

1/2 cup finely chopped pepperoncinis
1/2 cup Greek yogurt or sour cream
1/4 cup low fat mayonnaise
1/2 tsp onion powder or onion salt
salt and pepper to taste
1 small French baguette
olive oil

1. Finely chop the pepperoncini, reserve about 1 teaspoon.

2. Mix all the ingredients together except for the reserved pepperoncini. Chill for at least one hour.

3. Before serving, prepare the crostini. Slice the baguette and spray (I love my Olive Oil Misto) or spread olive oil on one side. Toast until just lightly browned (about 3 minutes).

4. Before serving, top dip with reserved pepperoncini.