Bell Pepper, Onion and Pesto Crostini Recipe

Take this recipe to the grill for your hottest summer cookout yet.

GF2A2476 copy

Serves: 30
Time: 90 minutes

Ingredients

  • 1 baguette
  • 6 assorted red, yellow, and orange bell peppers
  • 2 large onions, sliced
  • 1 teaspoon garlic, minced
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon red-wine vinegar
  • ½ cup pesto

Directions

  1. Preheat oven to 350°.
  1. Slice baguette into thin rounds. Place on a large baking sheet, brush with oil, and season with salt and pepper. Bake until crostinis are pale golden, about 10 minutes. Set aside.
  1. Add oil to a medium pot over low heat. Cook bell peppers, onions, garlic, and salt until softened, about 20 to 25 minutes. Cover pot and continue to cook until vegetables are starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
  1. Spread pesto on baguettes and place about 2 tablespoons of the pepper mixture on top.

(Adapted from July 2002 issue of Gourmet, as listed at epicurious.com.)

This recipe was originally featured in Baked’s Spring 2015 issue. Grab your copy on campus today!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s