Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Red Pepper Pesto Crostini

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Red Pepper Pesto Crostini Empty Roasted Red Pepper Pesto Crostini

    Post by Lobo Wed 27 Jan 2016, 10:35 pm

    Roasted Red Pepper Pesto Crostini Img17l
    Roasted Red Pepper Pesto Crostini
    Roasted Red Pepper Pesto Crostini Translucent
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 24
    A versatile Italian antipasti, crostini lend themselves to endless variations. Here, we top the grilled bread slices with creamy goat cheese and roasted red pepper pesto.






    • 658

    Ingredients:


    • 1 baguette, cut into 1/4-inch-thick slices
    • 1/4 cup plus 2 tsp. extra-virgin olive oil
    • 2 garlic cloves, peeled
    • 2 red bell 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-leaf parsley
    • 1 tsp. fresh lemon juice
    • Pinch of cayenne pepper
    • Salt and freshly ground black pepper, to taste
    • 4 oz. goat cheese

    Roasted Red Pepper Pesto Crostini Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, light-bodied red wines from our Wine Club.

    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 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.

    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 about 1 Tbs. of the red pepper pesto. Sprinkle with the remaining 1 Tbs. parsley. Makes 24 crostini.
    Williams-Sonoma Kitchen.

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