Roasted Pepper and Walnut Crostini
INGREDIENTS
- 4 large red bell peppers
- 60g shelled walnuts, lightly toasted
- 1 baguette, sliced into 18 rounds
- 2 tbsp extra virgin olive oil
- 1 garlic clove, halved
- 1 tsp smoked paprika
- Sea salt and black pepper
NUTRITION
Per serving
220
Calories
5g
Protein
24g
Carbs
12g
Fats
METHOD
1
Roast the peppers
Place whole peppers under a hot grill, turning every four minutes until the skin is blistered. Steam covered for ten minutes, then peel, deseed and roughly chop.
2
Build the cream
Pulse peppers, two-thirds of the walnuts, paprika, salt and one tablespoon of oil in a food processor to a coarse cream. Keep some texture.
3
Toast the bread
Brush the slices with the remaining oil, toast at 200C for six minutes until golden. Rub each warm slice with the cut garlic.
4
Assemble
Spoon the cream onto the warm crostini, scatter the remaining walnuts and finish with cracked pepper.
VEG.ARMY TIP
Roast a double batch of peppers and freeze half. The cream comes together in five minutes when the peppers are ready.
