ROASTED RED PEPPER PESTO CROSTINI
Make and share this Roasted Red Pepper Pesto Crostini recipe from Food.com.
Provided by little_wing
Categories < 30 Mins
Time 25m
Yield 24 crostini
Number Of Ingredients 12
Steps:
- Preheat an oven to 350°F.
- Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
- Lightly toast both sides of bread in oven.
- While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
- 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.
- Place the crostini in a single layer on a baking sheet.
- Spread about 2 teaspoons of the goat cheese on each crostini.
- 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.
- Sprinkle with the remaining 1 Tbs. parsley.
Nutrition Facts : Calories 170.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 4.2, Sodium 254.3, Carbohydrate 24.5, Fiber 1.1, Sugar 1.2, Protein 6.4
ROASTED RED PEPPER PESTO CROSTINI
Categories Pepper
Number Of Ingredients 12
Steps:
- Preheat an electric panini press according to the manufacturer's instructions. Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil. Working in batches, place the bread slices on the preheated panini press and cook until light golden brown, 2 to 3 minutes. Transfer to a baking sheet. While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside. 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 tsp. olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper. Preheat an oven to 350°F.
CROSTINI WITH ROASTED RED PEPPER AND FETA
From the April 2004 issue of Southern Living. I'm sure garbanzo beans would make a good substitute for the Northern beans. Original recipe called for jarred roasted peppers, but I chose to roast my own.
Provided by COOKGIRl
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425°F Watch carefully!
- Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
- Cut bread into 24 slices (1/4") on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
- Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
- Bake at 350°F for 5-7 minutes.
- Garnish with Italian parsley and serve.
Nutrition Facts : Calories 227.6, Fat 8.7, SaturatedFat 2.5, Cholesterol 8.9, Sodium 469.8, Carbohydrate 30, Fiber 3.7, Sugar 1.4, Protein 7.8
ROASTED RED PEPPER CROSTINI
Categories Bread Pepper Appetizer Vegetarian Quick & Easy Backyard BBQ
Yield 24 appetizers
Number Of Ingredients 6
Steps:
- 1. Heat oven to 375°F. Place bread slices on baking sheet. Brush both sides lightly with oil. Bake 5 to 8 minutes or until lightly toasted, turning once. Set aside. 2. When ready to serve, spread toasted bread slices with cheese. Top each with piece of roasted pepper. Garnish with basil; sprinkle with pepper.
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