Prep 10 mins
Cook 0 mins
From Rachael Ray : ) Looks like a great appetizer or light lunch.
- 4 roasted red peppers
- 2.46 ml garlic powder
- 59.14 ml pine nuts, toasted
- 59.14 ml parmesan cheese, grated
- baguette, slices
- Puree first 4 ingredients.
- Spread 2 tsps puree on toasted baguette slices.
- Garnish with parmesean cheese.
I did vary a little from the original recipe. I layered the chopped ingredients and toasted on the bread. I used roasted jalapenos. Great appy with wine. For PAC.