Pistachio pesto and pepper spread
A tasty Italian recipe. The vegetarian starter contains the following ingredients: red pepper, ciabatta (pre-baked bread), extra virgin olive oil, garlic (pressed), dried oatmeal, pistachio nuts (95 g), ricotta (fresh cheese, 250 g), lemon (scrubbed), fresh mint (finely chopped ) and sugar.
Preheat the oven to 200 ° C. Roast the bell pepper for 30 minutes. Let rest in a sealed plastic bag for at least 20 minutes. Cut the bread into 18 slices. Mix 4 tbsp oil, 1 clove of garlic and the rosemary. Brush the slices with the oil and grill them for 8-10 minutes in the oven, above the peppers.
Puree the nuts, 1/2 bowl of ricotta, 1/2 of garlic, 1 tbsp oil and salt and pepper to taste with the hand blender. Grate the yellow skin of the lemon and squeeze out the fruit. Stir the grater through the pesto. Season with the lemon juice.
Remove the skin and the seeds from the peppers. Puree the pulp with the rest of the garlic, oil, ricotta, mint, sugar and pepper and salt to taste.
Brush 9 slices of bread (bruschette) with the pistachio pesto and the rest with the pepper spread.
Blogs that might be interesting
190 minAppetizeroyster mushrooms, white balsamic vinegar, fresh parsley, garlic, salt and pepper, olive oil,antipasti marinated oyster mushrooms
25 minLuncholive oil, shallot, frozen pea, vegetable stock, milk, mint leaf, baguette, pistachios, pine nuts, fresh mint, flat leaf parsley, Parmesan cheese, garlic, olive oil,pea soup and bruschetta with mint pistachio tapenade
15 minAppetizersemi-skimmed milk, smoked Norwegian salmon, cucumber, meat tomato, spring / forest onion, low-fat yogurt, chicken bouillon, salt and freshly ground pepper,cucumber-salmon soup with spring onion
50 minAppetizerfennel bulb, lemon juice, extra virgin olive oil, mustard, Carpaccio, capers, ice cubes,carpaccio with fennel