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Roasted Red Pepper Pesto Crostini Recipe

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This recipe for Roasted Red Pepper Pesto Crostini is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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