For toasts
1 (18- to 22-inch-long) baguette, cut into 60 (1/4-inch-thick) slices
1/4 cup extra-virgin olive oil
For peppers and onions
6 assorted red, yellow, and orange bell peppers (3 lb), cut into 1/4-inch-wide strips
2 large onions (1 1/2 lb), cut lengthwise into 1/4-inch-thick slices
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
For pesto
1 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
1/4 cup finely grated parmesan (1 oz)
2 teaspoons chopped garlic
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup olive oil
Make toasts:
Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
Cook peppers and onions:
Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
Make pesto while peppers cook:
Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
Assemble crostini:
Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.
Cooks’ note:
• Pepper mixture and pesto can be made 1 day ahead and chilled separately, covered. Bring to room temperature before serving.
Gourmet
July 2002