Bell Pepper and Onion Crostini with Pesto

Recipe from epicurious

1 (18- to 22-inch-long) baguette, cut into 60 (1/4-inch-thick) slices
1/4 cup extra-virgin olive oil

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

I actually just bought 3 loaves of day old bread from Jimmy John's. It's something like 50 cents for an 18 inch loaf, and I used all 3 loaves.

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

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. Do not add the pesto yet.

Pepper mixture 1 day ahead and chilled separately, covered. Bring to room temperature before serving.

Assemble crostini:
Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto. Serve immediately.

This made a lot, maybe 150, give or take, so you might want to scale it back a little. Then again, maybe not.

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