Roasted Red Pepper Pesto Crostini Recipe

Name: Roasted Red Pepper Pesto Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette, cut into 1/4-inch-thick slices; 1/4 cup extra virgin olive oil, plus; 2 teaspoons extra virgin olive oil; 2 garlic cloves, peeled; 2 roasted red peppers, peeled, seeded and coarsely chopped; 2 tablespoons slivered almonds, toasted; 3 tablespoons grated parmigiano-reggiano cheese; 1/4 cup finely chopped fresh flat-leaf parsley; 1 teaspoon fresh lemon juice; 1 pinch cayenne pepper; salt & freshly ground black pepper, to taste; 4 ounces goat cheese

Servings: persons

1 baguette, cut into 1/4-inch-thick slices
1/4 cup extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
2 garlic cloves, peeled
2 roasted red peppers, peeled, seeded and coarsely chopped
2 tablespoons slivered almonds, toasted
3 tablespoons grated parmigiano-reggiano cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper, to taste
4 ounces goat cheese

1
Preheat an oven to 350u00b0F.
2
Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
3
Lightly toast both sides of bread in oven.
4
While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
5
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.
6
Place the crostini in a single layer on a baking sheet.
7
Spread about 2 teaspoons of the goat cheese on each crostini.
8
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.
9
Sprinkle with the remaining 1 Tbs. parsley.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 baguette, cut into 1/4-inch-thick slices, 1/4 cup extra virgin olive oil, plus, 2 teaspoons extra virgin olive oil, 2 garlic cloves, peeled, and more.

Yes, Roasted Red Pepper Pesto Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Red Pepper Pesto Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions