Roasted Red Pepper Pesto Crostini
In this recipe, crunchy baguette slices are transformed into delicious crostini bites topped with creamy goat cheese and a vibrant red pepper pesto. The combination of flavors and textures makes these crostini a delightful appetizer that is sure to impress your guests. With each bite, you'll enjoy the warmth of the bread, the creaminess of the cheese, and the punch of flavor from the red pepper pesto. Perfect for entertaining or as a special snack, these crostini will be a hit at any gathering.
— Constant Cookbook
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
Instructions
- 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.
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