roasted red pepper and sun-dried tomato bruschetta with toasted pine-nut puree and goat cheese gremolata

Roasted red pepper and sun-dried tomato bruschetta with toasted pine-nut puree and goat cheese gremolata might be just the Mediterranean recipe you are searching for. One serving contains 245 calories, 7g of protein, and 17g of fat. For $2.04 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes about 45 minutes. It works well as a side dish. If you have baguette, olive oil, fresh basil leaves, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 67 would say it hit the spot. It is brought to you by Joanne Eats Well with Others. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is outstanding. Users who liked this recipe also liked Roasted Red Pepper & Sun Dried Tomato Dip, Sun-dried tomato hummus with toasted pine nuts, and Sun-dried tomato and pine nut sausages.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 375.Slice the baguette into 1/4-inch thick slices. Place slices on a parchment-lined baking sheet and brush with olive oil. Season with salt and pepper. Bake until light golden brown, 20-25 minutes. Set aside to cool.Meanwhile, in a food processor or blender, puree the roasted red peppers, sun-dried tomatoes, garlic, vinegar, basil, 1 tbsp olive oil, and salt and pepper to taste. Set in fridge until ready to use.In a medium pan on medium-high heat, heat the pine nuts, and salt and pepper to taste. Shake the pan to agitate the pine nuts and toast until lightly brown. Remove from heat and cool on a plate. Place in food processor with 2 tbsp olive oil and blend until smooth, adding more olive oil as necessary to get a smooth texture. Season with salt to taste.In a small, separate bowl, crumble together the goat cheese, parsley, and lemon zest. Set aside.Place 2 tsp pine nut spread on each toasted baguette slice. Top with bruschetta mixture and cheese mixture. Serve immediately.

 

Step by step:

1. Heat oven to 375.Slice the baguette into 1/4-inch thick slices.

2. Place slices on a parchment-lined baking sheet and brush with olive oil. Season with salt and pepper.

3. Bake until light golden brown, 20-25 minutes. Set aside to cool.Meanwhile, in a food processor or blender, puree the roasted red peppers, sun-dried tomatoes, garlic, vinegar, basil, 1 tbsp olive oil, and salt and pepper to taste. Set in fridge until ready to use.In a medium pan on medium-high heat, heat the pine nuts, and salt and pepper to taste. Shake the pan to agitate the pine nuts and toast until lightly brown.

4. Remove from heat and cool on a plate.

5. Place in food processor with 2 tbsp olive oil and blend until smooth, adding more olive oil as necessary to get a smooth texture. Season with salt to taste.In a small, separate bowl, crumble together the goat cheese, parsley, and lemon zest. Set aside.

6. Place 2 tsp pine nut spread on each toasted baguette slice. Top with bruschetta mixture and cheese mixture.

7. Serve immediately.

Nutrition Information:

covered percent of daily need