Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup marinara sauce
  • 2 cups shredded low-moisture mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/3 cup mini pepperoni slices
  • 2 tbsp fresh basil, chiffonade
  • 1 large French baguette, sliced into 1/2-inch rounds
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp dried Italian seasoning

Instructions:

  1. Preheat oven to 375°F (190°C). Using a handheld electric mixer, whip the softened cream cheese, sour cream, garlic powder, oregano, and red pepper flakes in a medium bowl until the mixture is light and airy.
  2. Prepare the crostini by arranging baguette slices on a large rimmed baking sheet. Brush both sides with extra virgin olive oil and sprinkle with dried Italian seasoning.
  3. In a 9-inch round baking dish or cast-iron skillet, spread the cream cheese mixture into an even layer at the bottom.
  4. Layer the marinara sauce over the cream base, followed by an even distribution of shredded mozzarella and Parmesan cheeses. Top with mini pepperoni slices.
  5. Place both the baking dish and the tray of baguette slices in the oven. Bake for 15–20 minutes until the cheese is bubbling and the bread is toasted. For golden spots on the cheese, broil for the final 2 minutes.
  6. Remove from the oven, garnish with fresh basil chiffonade, and serve immediately.