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Roasted Red Pepper Pesto Crostini

It’s been a while I made this luscious appetizer. This is one appetizer never be left lonely on the plate at the end of a meal. Creamy & nutty red pepper pesto is divine, comfort & lip smacking sauce I ever made. Goes well with pasta, as a dipping sauce and in crostini. The roasted red pepper adds more flavor to the pesto. Never be lazy to roast the pepper.

Whenever I see the vibrant red peppers I just dream of the pesto I used to make long back when we were in North China. You find ample quantity of red pepper there. I used to make in large quantity and freeze them for later use. Here in Guangzhou I see them on & off. So I bought them last week when I found them in farmers market.

Here we go with nice & crisp crostini with red pepper pesto. I am bit unhappy that I totally lost the original recipe owner as I have been making this pesto since long time & never had any record of the original recipe. Anyway I am very much grateful to the person who shared this awesome recipe in web. ūüôā

Servings: 3-4
Preparation time: 15 mins
Cooking time: 30 mins
Level : Moderate

Ingredients:

Baguette 1 loaf
Red pepper 3 nos
Walnut 10 nos
Basil (Dried) 2 Tbsp + 1 Tbsp
Garlic 3 Cloves
Parmesan cheese 2 Tbsp
Extra virgin olive oil 1 Tbsp
Salt & Pepper For seasoning
Mozzarella 2 Tbsp

Method:

  1. Slice the baguette (Narrow French stick loaf) into thick slices.
  2. Preheat oven to 210¬į C. 
  3. Wash the red peppers thoroughly, cut into halves and remove the seeds.
  4. Place the peppers on the baking tray and sprinkle half the quantity of following ingredients : olive oil, finely chopped garlic, basil, salt & pepper on the top.
  5. Bake for 30 mins or till the peppers are roasted well.
  6. Transfer to mixer jar along with walnut, Parmesan cheese, and remaining olive oil, chopped garlic, basil, salt & pepper. Blend them to a rough paste. 
  7. You can toast the baguette slices first and top with the pesto and mozzarella cheese. Or else top with pesto, cheese & basil and toast till cheese melts. 

Notes:

  1. Tastes good when used fresh basil. Since it is unavailable in here I have used dried basil. 
  2. You can try with different nuts like almonds, pine nuts etc. instead of walnut. If you would like the pesto more heavy add more cheese/cream.
  3. Also discover some unique flavors by including different Italian herbs.
  4. You can also roast the pepper on direct fire.
  5. This pesto goes well with pasta too.

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Sunday Breakfast 3

Hi friends!!
This Sunday was very beautiful. After so many days being cloudy, we got to see our bright sun. Anyways we had no plans to go out since we’d been¬†BBQ partying the whole evening of Saturday.
I remember when we were staying in North China, our friends would invite us for a get-together event. We’d be around 7-8 people from different countries. Collection of breads, sausages, sauces, cheese were the dinner themes. We loved the slices of brown bread layered with cheese and sausages of our taste topped with mustard sauce. Yummy!!
After we moved to Guangzhou, We missed all of that.. Our friend Martin is from Germany. Few days back he went to Germany for holidays.We requested him to bring us German brown bread. We were excited when Martin brought us the bread. But we had no sausages or cheese with us. So I made some mashed potato salad and fried egg to go with the bread. And some fresh pineapple juice We loved the potato salad.. I added pickled gherkins and olive to it for extra kick..


Recipe for Mashed Potato salad:

Servings:  2        

Preparation Time: 5 mins
Cooking time: 10 mins
Level: Easy

Ingredients:
1)      Potato                                 200 gm 
2)      Pickled Gherkins                 20 gm
3)      Olives                                  5 nos
4)      Mayonnaise                        2 Tbsp
5)      Black pepper powder          1 Tsp
6)      Salt                                      as req
Method:
1)      Boil the potatoes with little salt in a pan for about 10-15 mins till it’s tender.
2)      Remove from heat and allow it to cool.
3)      Peel off the skins and mash it using potato masher or hands.
4)      Chop the pickled gherkins and olives.
5)      Add all ingredients to the cooled potato.
6)      Combine well.



Note:

    
1)      You can use fresh cucumber and olives instead of preserved ones.
2)      Be creative to add anything to the mashed potato like apple, ham etc
3)      I have seasoned my salad with little Italian herbs since we like the taste of herbs in salad, which is totally optional. Usually the recipe don’t call for it.