Tuesday, January 26, 2010

Roasted Red Pepper Pesto Crostini

Tonight for dinner
we made...

Sauteed Chicken w/Artichoke and Angel Hair


Roasted Red Pepper Pesto Crostini...

The pasta
was good...

but the crostini
was great!

Here is the
so you can
make it

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!




1 comment:

LaDonna said...

This was amazing...definitly something to make again and again.