Crimson Walnut Crostini

Indulge in the vibrant flavors of the Mediterranean with this exquisite crostini. A rich, smoky pesto crafted from fire-roasted red peppers and toasted walnuts is spread generously over a crisp baguette slice, then crowned with a cloud of tangy whipped feta and a sweet, dark balsamic reduction. It's a symphony of textures—crunchy, creamy, and smooth—that promises a truly gourmet bite.

Seafood

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

Method

**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
minutes, or until golden brown and crisp. Set aside to cool.
**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.
**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.
**Assemble the Crostini:** Spread a generous layer of the red pepper and walnut pesto onto each cooled crostini.
**Finish and Serve:** Top the pesto with a dollop of the whipped feta. Drizzle lightly with balsamic glaze just before serving.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a crisp, dry white wine like a Spanish Albariño or a light-bodied, slightly chilled Beaujolais.

From the Tini Crostini Collection