roasted red pepper and sun-dried tomato bruschetta with toasted pine-nut puree and goat cheese gremolata
Toasty slices of bread topped with a a vibrant roasted red pepper and sun-dried tomato bruschetta, rich pine nut butter, and a goat cheese gremolata.
Yield: 10-12 crostini
  • 1 baguette
  • olive oil
  • salt
  • 1 cup roasted red peppers, drained
  • ½ cup sun-dried tomatoes, packed in olive oil
  • 1 garlic clove, smashed
  • 2 tsp balsamic vinegar
  • 3 tbsp olive oil, divided
  • ⅓ cup fresh basil leaves
  • salt and pepper, to taste
  • 1 cup pine nuts
  • 4 oz goat cheese, crumbled
  • ½ cup fresh parsley, chopped
  • zest of 1 lemon
  1. Heat oven to 375.
  2. Slice the baguette into ¼-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.
  3. 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.
  4. 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.
  5. 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. Serve immediately.
Nutrition Information
Serving size: 1-2 crostini
Recipe by Joanne Eats Well With Others at