Ingredients for Roasted Red Pepper Pesto Crostini
- 1 baguette, sliced into 1/2-inch thick slices
- Extra Virgin Olive Oil
- 2 cloves garlic, minced
- Roasted Red Peppers
- Slivered Almonds
- Parmigiano Reggiano Cheese
- Fresh Flat Leaf Parsley
- Fresh Lemon Juice
- Pinch of cayenne pepper
- Salt & Freshly Ground Black Pepper
- Goat Cheese
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How to Make Roasted Red Pepper Pesto Crostini
- Preheat oven to 350°F (175°C).
- Slice a baguette into 1/2-inch thick slices. Arrange on a baking sheet.
- Brush both sides of baguette slices with 1/4 cup olive oil.
- Toast in the preheated oven for 5-7 minutes per side, or until lightly golden brown.
- While crostini are still warm, rub the top of each with one clove of minced garlic.
- Set aside.
- In a food processor, combine: 1 cup roasted red peppers (drained), 1 clove minced garlic, 1/4 cup slivered almonds, 1/2 cup crumbled goat cheese, 3 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 2 teaspoons olive oil, and a pinch of cayenne pepper.
- Pulse until a coarse puree forms. Season with salt and freshly ground black pepper to taste.
- Spread about 2 teaspoons of goat cheese on each crostini.
- Bake for 5-7 minutes, or until the cheese is slightly melted and the crostini are warm.
- Transfer crostini to a serving platter.
- Top each crostini with 1 tablespoon of red pepper pesto.
- Garnish with 1 tablespoon of chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
5g
Fat
8g
Carbs
8g
