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Roasted Red Pepper Pesto Crostini Recipe

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This recipe for Roasted Red Pepper Pesto Crostini, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Brown- Kim Milton
Added: Monday, January 19, 2009


1 baguette, cut into 1/4 inch-thick slices
1/4 cup plus 2 tsp extra-virgin olive oil
2 cloves garlic
2 red peppers, roasted, peeled, seeded and coarsely chopped
2 Tbs. slivered almonds, toasted
3 Tbs. grated Parmigiano-Reggiano cheese
1/4 cup finely chopped fresh flat-lead parsley
1 tsp. fresh lemon juice
Pinch of cayene pepper
Salt and freshly ground pepper, to taste
4 oz. goat cheese

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 1/4 cup olive oil. Working in batches, place the bread slices on a preheated panini press and cook until light brown golden, 2 to 3 minutes. Transfer to a baking sheet. While the crostini are still warm, rub the top of each 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 the oven to 350 degrees.

Place the crostini in a single layer on a baking sheet. Spread about 2 tsp. 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 the remaining 1 Tbs. parsely. Makes 24 crostini.




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