Roasted Red Pepper Pesto Toasts

Divvy the labor: Adults make pesto and slice baguette, kids spread pesto mixture on bread; place slices on cookie sheet. Garnish with parsley.
Serves 16 (serving size: 1 slice)


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3 tablespoons jarred pesto
1 (7-ounce) bottle roasted red bell peppers, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
16 (1/4-inch-thick) slices baguette
16 fresh flat-leaf parsley leaves


Preheat oven to 350°.

Place first 4 ingredients (pesto through black pepper) in a food processor; process until smooth. Spread 2 teaspoons of pesto mixture evenly over each bread slice. Bake on an ungreased baking sheet for 10 minutes. Garnish each slice with 1 parsley leaf.

Created date

October 2003

Nutritional Information

Calories 74
Caloriesfromfat 28 %
Fat 2.3 g
Satfat 0.4 g
Monofat 0.4 g
Polyfat 0.7 g
Protein 1.6 g
Carbohydrate 11.6 g
Fiber 1.1 g
Cholesterol 0.5 mg
Iron 0.4 mg
Sodium 139 mg
Calcium 10 mg