Roasted Red Pepper Pesto Crostini |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Very flavorful appetizer that looks absolutely beautiful! Ingredients:
1 baguette, cut into 1/4-inch-thick slices |
1/4 cup extra virgin olive oil, plus |
2 teaspoons extra virgin olive oil |
2 garlic cloves, peeled |
2 roasted red peppers, peeled, seeded and coarsely chopped |
2 tablespoons slivered almonds, toasted |
3 tablespoons grated parmigiano-reggiano cheese |
1/4 cup finely chopped fresh flat-leaf parsley |
1 teaspoon fresh lemon juice |
1 pinch cayenne pepper |
salt & freshly ground black pepper, to taste |
4 ounces goat cheese |
Directions:
1. Preheat an oven to 350°F.
2. Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
3. Lightly toast both sides of bread in oven.
4. While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
5. In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
6. Place the crostini in a single layer on a baking sheet.
7. Spread about 2 teaspoons of the goat cheese on each crostini.
8. Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
9. Sprinkle with the remaining 1 Tbs. parsley.
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