Roasted Pepper Pesto Crostini w/ Horseradish

Roasted Pepper Pesto Crostini W/ Horseradish

Details

This refreshing relish is a wonderful addition to wraps, salads, atop crostini or as a versatile condiment.
  • Serves: 6 to 8
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 13,264
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Pesto

• 1 recipe Red Pepper Pesto
• 1 recipe Garlick Mushrooms

Method

First prepare the Red Pepper Pesto.

Next prepare the Garlic Mushrooms.

Step 2: Assembling the Crostini

• 1 whole grain baguette, or your favorite bread, sliced into small crostini size slices and toasted
• 1 - 4" piece fresh horseradish root, peeled

Method

To assemble, lay out the crostini slices onto a plate or platter. Top each slice with approximately 1 to 2 tablespoons of the pesto, followed by a small amount of the Garlic Mushrooms.

Using a fine zester, shave the fresh horseradish root overtop of the crostini and serve immediately.

10 Comments

  • Cynthia J
    Cynthia J
    this was a very easy recipe thanks
  • Kirk B Rouxbe Staff
    Kirk B
    Thanks so much for learning and cooking with Rouxbe Cynthia! Chef Kirk
  • Mohamed K
    Mohamed K
    thank you chef
  • Mohamed K
    Mohamed K
    thank you again chef
  • 5053 indian D
    5053 indian D
    Thanks again for your help
  • Kirk B Rouxbe Staff
    Kirk B
    Thanks for your comments! Happy cooking with Rouxbe! Chef Kirk
  • Domanic L
    Domanic L
    Look good
  • Staci J
    Staci J
    Looks scrumptious.
  • Amy W
    Amy W
    I know that olives are great ingredient for this recipe but do you have recommendations for a substitute for those who don't love olives?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Amy and thanks for your question. So I've made the Red Pepper Pesto portion of this dish with capers vs. olives in the past and really enjoyed. The capers still provided that nice briny salt that we typically get from olives. Let me know if this helps. I really appreciate your participation with Rouxbe. All the best, Chef Kirk

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