Roasted Red Pepper Pesto Crostini Food

SWEET PEPPER CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

PESTO, ROASTED RED PEPPER AND PARMESAN BRUSCHETTA

Steps:

• Toast, or grill bread slices.
• Spread pesto.
• Top with roasted peppers and parmesan chese.
• Drizzle with olive oil.
• Sprinkle with salt and pepper.

ROASTED RED PEPPER-FETA CROSTINI

Steps:

• Cut off pointed end of garlic bulb, place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Fold foil to seal.
• Bake at 425F for 30 minutes; cool. Squeeze pulp from garlic.
• Process garlic pulp, 2 tablespoons olive oil, beans and next 4 ingredients in a food processor until smooth. Add half of cheese, and pulse 5 or 6 times.
• Cut bread at diagonal, into 24 (1/4 inch) slices. Arrange on baking sheet, brush with remaining 2 tablespoons olive oil.
• Spread 2 tablespoons bean mixture on 1 side of each bread slice, and sprinkle bread slices with rest of feta.
• Bake at 350F for 5-7 minutes.

ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
• Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.