Ariso Recipes
Almond Pesto Bruschetta With Roasted Red Bell Peppers
Last update date: February 24, 2012
Relish in the culinary masterpiece that is Almond Pesto Bruschetta With Roasted Red Bell Peppers. This dish is a sensory celebration of culinary finesse, featuring Whole Wheat Bread, Red Bell Pepper, roasted and sliced. Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.30 minutes.
Italian
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Ingredients
2
How To Cook?
1
Toasting bread: begin by toasting the whole wheat bread slices until they turn crispy and golden. cut each slice in half and set them aside.
2
Almond pesto: in a food processor, blend together fresh coriander leaves, mint leaves, soaked and peeled almonds, deseeded green chilli, and garlic cloves. as you blend, gradually pour in olive oil to create a chunky yet cohesive pesto paste. set the pesto aside.
3
Red bell pepper prep: utilize roasted red bell pepper by slicing it into thin strips. set these beautifully roasted slices aside.
4
Saut„©ed onion and red bell pepper: heat a small pan with a touch of olive oil. saut„© the thinly sliced onions until they become translucent. add the roasted red bell pepper strips and cook for an additional couple of minutes. infuse the mixture with dried oregano, red chilli flakes, and a pinch of salt. once the flavors meld, turn off the heat.
5
Bruschetta assembly: to assemble the bruschetta, take each piece of the toasted bread slice. generously spread a layer of the prepared almond pesto on each slice.
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