Personalized Chef Aprons and More!
For peppers and onions:
6 assorted red, yellow, and orange bell peppers (3 lb), cut
into 1/4-inch-wide strips
2 large onions (1 1/2 lb), cut lengthwise into 1/4-inch-thick
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
1/4 cup finely grated parmesan (1 oz)
2 teaspoons chopped garlic
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup olive oil
Make toasts: Preheat oven to 350F. 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
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.