Saturday, March 27, 2010

Pecorino Romano Crostini with Sun-Dried Tomato Roasted Red Pepper Spread

The crostini were so toasty, cheesy, and delicious!!! The rich flavor of garlic and romano cheese was set off perfectly by the roasted red peppers and sun-dried tomatoes in the spread.

It was recently my birthday along with two other family members. I made these as an appetizer for our family birthday dinner and they were a BIG hit!

Pecorino Romano Crostini
Printable Recipe

1 good quality fresh baguette (not from neighborhood supermarket)
1/4 cup olive oil
1/4 cup finely grated pecorino Romano
5 large fresh garlic cloves, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

1) Cut baguette into approx. 24 (1/3") slices.
2) Preheat oven to 350 degrees.
3) Place bread on baking sheet in single layer and brush with 3 tbsp olive oil.
4) In small bowl, combine 1 tbsp olive oil with remaining ingredients.
5) Spoon approx. 1 tsp of cheese-garlic mixture on top of baguette slices.
6) Bake in center of oven just until cheese starts to melt, approx. 6-8 minutes.

Sun-Dried Tomato Roasted Red Pepper Spread
Printable Recipe

1/4 cup drained oil-packed sun-dried tomatoes with herbs
2 tbsp chopped roasted red peppers (drained RR peppers from jar work just fine)
1/4-1/2 cup walnuts, toasted at 350 degrees for approx. 6-7 minutes
1 tsp finely chopped shallot
1 1/2 tbsp red wine vinegar
2 tbsp water
1/4 cup olive oil

1) In mini food processor, combine all ingredients except oil and salt.
2) Puree until almost smooth.
3) Slowly add oil in a steady stream with food processor running allowing to blend until incorporated.
4) Season lightly with salt to taste.

From Gourmet Today.


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