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Roasted Red Pepper Pesto Toasts

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.