Roasted Red Pepper Pesto Crostini

“Very flavorful appetizer that looks absolutely beautiful!”
24 crostini

Ingredients Nutrition


  1. Preheat an oven to 350°F.
  2. Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
  3. Lightly toast both sides of bread in oven.
  4. While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
  5. In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
  6. Place the crostini in a single layer on a baking sheet.
  7. Spread about 2 teaspoons of the goat cheese on each crostini.
  8. Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
  9. Sprinkle with the remaining 1 Tbs. parsley.

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