Bell Pepper and Onion Crostini with Pesto

Bell Pepper and Onion Crostini with Pesto

Instructions

1
Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
BaguetteBaguette
Cooking OilCooking Oil
Equipment you will use
Baking SheetBaking Sheet
OvenOven
2
Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
Equipment you will use
OvenOven
1
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.
Ingredients you will need
Bell PepperBell Pepper
VegetableVegetable
VinegarVinegar
GarlicGarlic
OnionOnion
SaltSalt
Cooking OilCooking Oil
Equipment you will use
PotPot
1
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.
Ingredients you will need
PestoPesto
Cooking OilCooking Oil
Equipment you will use
Food ProcessorFood Processor
1
Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.
Ingredients you will need
PepperPepper
PestoPesto
ToastToast
1
· Pepper mixture and pesto can be made 1 day ahead and chilled separately, covered. Bring to room temperature before serving.
Ingredients you will need
PepperPepper
PestoPesto
DifficultyExpert
Ready In2 hrs
Servings60
Health Score11
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