Tonight for dinner
Sauteed Chicken w/Artichoke and Angel Hair
Roasted Red Pepper Pesto Crostini...
but the crostini
Here is the
so you can
Roasted Red Pepper Pesto Crostini
Adapted from: Williams Sonoma
1 baguette cut into 1/2 inch slices
1 tbsp butter, for brushing the baguette slices
1 small clove of garlic, peeled
1 red bell pepper
1 tbsp pine nuts
1 1/2 tbsp Parmesan cheese
1 tbsp fresh parsley
1 tbsp fresh basil
1/2 tsp fresh lemon juice
pinch of cayenne pepper
salt and freshly ground pepper, to taste
1. Preheat oven to broil. Spread a small amount of butter on one side of the sliced baguette. Toast in oven until edges turn slightly brown.
2. In a food processor, pulse garlic, red bell pepper, pine nuts, Parmesan, parsley, basil, lemon juice, cayenne, salt and pepper. Pulse until well mixed and all chopped up.
3. Spread on toasted baguette.
4. Enjoy your Crostini!