Roasted Red Pepper Pesto Crostini

Tonight for dinner

we made...

Sauteed Chicken w/Artichoke and Angel Hair

and

Roasted Red Pepper Pesto Crostini...

The pasta

was good...

but the crostini

was great!

Here is the

recipe

so you can

make it

yourself...

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!

 

 

Yummy!