Big Piggy Belly: Bell Pepper and Onion Crostini With Pesto

Monday, September 12, 2011

Bell Pepper and Onion Crostini With Pesto

Hi guys,

It's been 3 weeks since my cooking class started and we finally started cooking today! (YAY!!) Like the title of this post says, our group made bell pepper and onion Crostini with pesto! It was AMAZING. I think you guys should all try this at home!

Here is what you need:

FOR TOAST

1 18-22 inches long baguette, cut into 1/4 inch thick slices

1/4 Cup Olive Oil

FOR PEPPERS AND ONIONS

6 Assorted bell peppers, cut into 1/4 inch wide strips

2 Large onions (1 1/2 lb), cut into lengthwise into 1/4 inch thick slices

1 tsp Finely chopped garlic

1/2 tsp Salt

2 Tsp Olive Oil

1 Tsp Red wine vinegar

FOR PESTO

1 Cup Coarsely chopped fresh basil

1/4 Cup Pine nuts, toasted

1/4 Cup Grated Parmesan Cheese

2 tsp Chopped Garlic

2 Tsp Water

1/4 tsp Salt

1/8 tsp Ground black pepper

1/3 Cup Olive Oil

Here is what you need to do:

-Preheat oven to 350 F

FOR TOASTS:

Put baguette slices on baking sheets, then brush top with oil and season with salt and pepper.

Bake until pale golden. Cook on a rack (this will allow the bread to be heated evenly, on top and bottom)

FOR PEPPERS AND ONIONS:

Cook bell peppers, onions, and garlic with salt in oil over moderately low heat, uncovered, stirring occasionally, until softened, about 20 to 25 minutes.

Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, about 20 to 25 minutes more.

Sir in vinegar and remove from heat.

FOR PESTO:

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.

Here are some pictures I took in class. It includes other groups food presentation as well! Enjoy!

I.C.A.

Ms. Piggy.