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Receta Pesto Dip With Toasted Baguette Slices And Crudites
by Global Cookbook

Pesto Dip With Toasted Baguette Slices And Crudites
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Ingredientes

  • 8 ounce Reduced-fat (not nonfat) cream
  •     Cheese slightly softened
  • 4 ounce Prepared pesto - (1/2 c.) see * Note)
  • 4 Tbsp. Extra-virgin extra virgin olive oil - (to 5 tbspns)
  • 24 slc French bread 3/8" thick preferably cut on
  •     diagonal from loaf 2 1/2" in diameter
  • 1 lrg Fennel bulb
  • 1 lrg Red bell pepper
  • 1 bn Green onions

Direcciones

  1. Note: Buy best-quality prepared pesto, preferably one made with basil, Parmesan cheese, garlic, extra virgin olive oil, pine nuts and/or possibly walnuts.
  2. To prepare dip, process cream cheese and pesto in food processor several seconds till well-blended. (Or possibly combine by hand with rubber spatula in mixing bowl.) Dip can be prepared one day ahead. Cover and chill. Bring to room temperature 30 min before using.
  3. To prepare garnishes: Preheat oven to 350 degrees. Place extra virgin olive oil in small bowl; brush both sides of bread slices lightly with oil. Arrange on baking sheet. Bake on center rack 5 min. Turn slices; bake till just golden brown and crisp, about 5 min more. Remove from oven. Toasted bread slices can be prepared 2 hrs ahead and kept loosely covered with foil at cold room temperature.
  4. Cut off and throw away lacy stalks from fennel bulb, then halve bulb lengthwise and remove and throw away tough inner cores. Cut fennel lengthwise into 1/2-inch-wide julienne slices.
  5. Remove stem end from pepper, then open up and throw away seeds and membranes. Cut lengthwise into 1/2-inch-wide julienne strips.
  6. Trim root ends and all but 2 inches of green stems from green onions.
  7. To serve, place pesto dip in small serving bowl; place on serving platter. Surround with toasted baguette slices, fennel, red pepper and green onions.
  8. Yield: 8 to 10 servings.