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Roasted Banana Pepper Pesto Crostini Recipe:

Ingredients

Pesto

  • 8 - 10 Hungarian Banana Peppers
  • 1 Cup Raw Walnuts
  • 4 Oz. Chèvre Cheese
  • 2 Tablespoons Extra Virgin Olive Oil or to taste
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Clove Garlic
  • 1/2 Teaspoon Sea Salt

Toasted Walnuts

  • 1 Cup Raw Walnuts

Crostini

  • Approx. 12 Slices Italian Ciabatta or French Bread
  • Approx. 1/4 Cup Extra Virgin Olive Oil

Garnish

  • Toasted Walnuts
  • Crumbled Chèvre - to taste
  • Pea Shoots - to taste
  • 2 - 3 Hungarian Banana Peppers - diced

Instructions

Peppers

  1. Wash the peppers then line them in the center of a baking sheet.
  2. Turn the oven onto broil and place the baking sheet on top shelf of the oven and broil for 4 – 5 minutes.
  3. Flip over and broil 3 – 4 minutes until they are well charred.
  4. Peel off the skin with a paper towel by rubbing off the charred skin, cut off the stem then cut in half and deseed.

Pesto

  1. Add the peppers to a food processor or blender along with all the other ingredients and puree until smooth.

Toasted Walnuts

  1. Preheat oven to 375 degrees.
  2. Spread the walnuts on a parchment lined baking sheet.
  3. Place the walnuts on the middle rack and toast until they start to brown and smell toasted about 7 to 10 minutes.
  4. Make sure and check them frequently so they don’t burn. Make sure to cool completely.

Crostini

  1. Slice the bread into 1/4 inch slices.
  2. Place slices on to a baking sheet and coat both sides with olive oil.
  3. Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and broil for about 1 more minute.
  4. Make sure and watch close, they can burn fast.

  5. I usually put a timer on for 1 minute and check them, then put the timer on for 1 more minute while watching.

  6. They cook faster on the second side because they are already hot.

Assemble

  1. Spread on a layer of pesto and sprinkle on the cheese, walnuts, peppers and pea shoots.