Roasted Red Pepper and Chimichurri Crostini
Makes 16 crostini
Ingredients:
1 cup parsley leaves, packed
2 cloves garlic
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 shallot, finely minced
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
3 roasted red peppers, (jarred)
8 oz. herbed Boursin cheese
16 baguette slices, 1/2-inch thick
Olive oil for brushing
1-2 cloves peeled garlic for rubbing
Directions:
1. To make the chimichurri, place the parsley, garlic, olive oil, white wine vinegar, shallot, oregano, pepper, salt, and cayenne in the workbowl of a food processor. Pulse until the mixture is evenly and finely chopped; scrape down the sides frequently.
2. Prepare the roasted red peppers draining well. Cut 1/4-inch strips. Pat dry if necessary. Set aside until time to assemble the crostini.
3. Prepare the crostini by arranging the slices in a single layer on a rimmed baking sheet. Lightly brush both sides of each slice with olive oil. In a hot 425°F oven, toast the first side to a golden brown, turn and toast the second side. (The second side toasts much faster – watch!)
4. When just cool enough to handle, rub a peeled clove of garlic on one side of the toasted crostini.
5. Top the crostini with a thin layer of the herbed Boursin cheese. Place three strips of red pepper across each slice in a diagonal fashion.
6. Drizzle stripes of the chimichurri between the red pepper strips. Serve. |
