Roasted Red Pepper Pesto Crostini
A delicious and fresh tasting appetizer.
adapted from Williams-Sonoma
1 baguette, cut into 1/4-inch-thick slices
2 red bell peppers, roasted, peeled, and coarsely chopped
1 garlic cloves, peeled
2 T slivered almonds, toasted (350 degrees for 8-10 minutes)
3 T grated Parmigiano-Reggiano cheese
3 T finely chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
2 tsp. extra-virgin olive oil
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
4 oz. goat cheese
Arrange the baguette slices on a baking sheet. Put under broiler just until lightly toasted on one side. Remove from oven, flip toasted side down and set aside. Set oven to 350.
In the bowl of a food processor, combine the red peppers, garlic clove, almonds, cheese, parsley, lemon juice, olive oil and cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
Place the baguette slices in a single layer on a baking sheet. Spread about 2 tsp. of the goat cheese on each slice. 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 T of the red pepper pesto. Enjoy.