Angela's Italian Recipe for Bell Pepper and Onion Crostini with Pesto

Bell Pepper and Onion Crostini with Pesto
(Peperone e Cipolla Crostini con Pesto)


Ingredients:

For the Toasts:
1 (18 to 22-inch long) baguette, cut into 60 (1/4 inch thick) slices
1/4 cup extra virgin olive oil

For the Peppers and Onions:
6 assorted red, yellow, and orange bell peppers (3 lbs), cut into 1/4 inch wide strips
2 large onions (1 and 1/2 lbs), cut lengthwise into 1/4-inch thick slices
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
1 tablespoon red-wine vinegar

For the Pesto:
1 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
1/4 cup finely grated parmesan cheese (1 ounce)
2 teaspoons chopped garlic
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra virgin olive oil

Directions:

Prepare the Toasts:
Preheat oven to 350°F.

Put baguette slices on 2 large baking sheets, then brush tops with olive oil and season with salt and pepper.

Bake in batches in middle of oven until pale golden, about 10 minutes.

Cool on a rack.

Prepare the Peppers and Onions:
Cook bell peppers, onions, and garlic with salt in olive 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.

Prepare the Pesto:
Pulse all pesto ingredients except olive oil in a food processor until finely chopped.

With motor running, add olive oil in a slow stream and blend until combined well.

Assemble the Crostini:
Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.

Note: Pepper mixture and pesto can be made 1 day ahead and chilled separately, covered. Bring to room temperature before serving.

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