ROASTED RED PEPPER PESTO CROSTINI
Make and share this Roasted Red Pepper Pesto Crostini recipe from Food.com.
Provided by little_wing
Categories < 30 Mins
Time 25m
Yield 24 crostini
Number Of Ingredients 12
Steps:
- Preheat an oven to 350°F.
- Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
- Lightly toast both sides of bread in oven.
- 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 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
- Place the crostini in a single layer on a baking sheet.
- Spread about 2 teaspoons 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.
Nutrition Facts : Calories 170.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 4.2, Sodium 254.3, Carbohydrate 24.5, Fiber 1.1, Sugar 1.2, Protein 6.4
ROASTED RED PEPPER-FETA CROSTINI
I love crstini, and this is a particularly delicious version. The red pepper and feta pair very well.This a recipe from my mom.It's a great appetizer for parties.
Provided by KittyKitty
Categories Cheese
Time 1h7m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut off pointed end of garlic bulb, place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Fold foil to seal.
- Bake at 425F for 30 minutes; cool. Squeeze pulp from garlic.
- Process garlic pulp, 2 tablespoons olive oil, beans and next 4 ingredients in a food processor until smooth. Add half of cheese, and pulse 5 or 6 times.
- Cut bread at diagonal, into 24 (1/4 inch) slices. Arrange on baking sheet, brush with remaining 2 tablespoons olive oil.
- Spread 2 tablespoons bean mixture on 1 side of each bread slice, and sprinkle bread slices with rest of feta.
- Bake at 350F for 5-7 minutes.
Nutrition Facts : Calories 225.2, Fat 9.1, SaturatedFat 2.6, Cholesterol 8.9, Sodium 699.2, Carbohydrate 28.6, Fiber 3.5, Sugar 0.6, Protein 7.7
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
PESTO, ROASTED RED PEPPER AND PARMESAN BRUSCHETTA
You can make the roasted red peppers and pesto at home, or you can use a store bought ones depending how much time you wish to spare. This recipe came from "The thousand best recipes" cookbook.
Provided by Katanashrp
Categories Cheese
Time 10m
Yield 12 pieces, 4 serving(s)
Number Of Ingredients 7
Steps:
- Toast, or grill bread slices.
- Spread pesto.
- Top with roasted peppers and parmesan chese.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
Nutrition Facts : Calories 449.3, Fat 24.3, SaturatedFat 7.4, Cholesterol 25, Sodium 4361.1, Carbohydrate 39.8, Fiber 2.5, Sugar 0.9, Protein 17.7
ROASTED RED PEPPER PESTO CROSTINI
Categories Pepper
Number Of Ingredients 12
Steps:
- 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.
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#30-minutes-or-less #time-to-make #course #preparation #appetizers
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