BELL PEPPER AND ONION CROSTINI WITH PESTO
Categories Onion Pepper Appetizer Bake Summer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Soy Free Kosher
Yield Makes 60 crostini
Number Of Ingredients 19
Steps:
- Make toasts:
- Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
- Cook peppers and onions:
- 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.
- Make pesto while peppers cook:
- 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.
- Assemble crostini:
- Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.
PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS
Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.
Provided by mliss29
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the spaghetti according to package instructions.
- Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
- Add cooked spaghetti and pesto and combine well.
- Serve with garlic bread and salad.
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