Crimson Walnut Crostini

Ingredients

• •1 French baguette, sliced into 1/2-inch thick rounds
• •2 tablespoons extra virgin olive oil, plus more for drizzling
• •1 (12 ounce) jar roasted red peppers, drained and patted dry
• •1/2 cup walnuts, toasted
• •1 clove garlic
• •1/4 cup grated Parmesan cheese
• •1 tablespoon red wine vinegar
• •1/2 teaspoon smoked paprika
• •Salt and freshly ground black pepper to taste
• •4 ounces feta cheese, crumbled
• •2 tablespoons cream cheese, softened
• •1 tablespoon milk or heavy cream
• •Balsamic glaze, for finishing

Prep Steps

1. 1**Prepare the Crostini:** Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil. Arrange on a baking sheet and bake for 8 minutes
2. 2minutes, or until golden brown and crisp. Set aside to cool.
3. 3**Make the Whipped Feta:** In a food processor, combine the crumbled feta, softened cream cheese, and milk/cream. Process until completely smooth and light, scraping down the sides as needed. Season lightly with pepper.
4. 4**Make the Roasted Red Pepper and Walnut Pesto:** In the same food processor (no need to clean), combine the drained red peppers, toasted walnuts, garlic, Parmesan cheese, red wine vinegar, smoked paprika, and 2 tablespoons of olive oil. Process until a coarse, chunky pesto forms. Season with salt and pepper.
5. 5**Assemble the Crostini:** Spread a generous layer of the red pepper and walnut pesto onto each cooled crostini.
6. 6**Finish and Serve:** Top the pesto with a dollop of the whipped feta. Drizzle lightly with balsamic glaze just before serving.