Saturday, February 27, 2010

Bell Pepper and Onion Crostini with Pesto

141. If you are looking for a "drop-dead", fabulously yummy, can't get enough of, need to try this! I read over the recipe and had all the ingredients and of course, love pesto so I gave it a try. The flavors meld together so could make a meal of these little babys! I found the recipe on Epicurious and you can link to it here.

Bell Pepper and Onion Crostini with Pesto

Gourmet | July 2002

Yield: Makes 60 crostini
Active Time: 1 hr
Total Time: 1 1/2 hr
For toasts
1 (18- to 22-inch-long) baguette, cut into 60 (1/4-inch-thick) slices
1/4 cup extra-virgin olive oil

For peppers and onions
6 assorted red, yellow, and orange bell peppers (3 pounds), cut into 1/4-inch-wide strips
2 large onions (1 1/2 pounds), cut lengthwise into 1/4-inch-thick slices
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar

For pesto
1 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
1/4 cup finely grated parmesan (1 ounce)
2 teaspoons chopped garlic (or as much as you want)
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup olive oil
Make toasts:

Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.

Cook peppers and onions:

Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.

Make pesto while peppers cook:

Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.

Assemble crostini:

Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.

I love to use the small leaf Greek Spicy Basil when it is in season. It gives the pesto an extra flavor boost. And they are beautiful as well as irresistible!"There is no such thing as a little garlic. "
~A. Baer


Glenda/MidSouth said...

That looks and sounds so good! I could make a meal off of several of those. Thanks for sharing the recipe.

Sit A Spell said...

These look amazing! (and I agree on the quote about garlic ; )

I also noticed your soda bread on the left side bar...gotta go back and see about it. I have my own personal recipe and love compairing it to others.


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