Bruschetta with Red Pepper Pesto

Ingredients

• 2 red bell peppers, seeded and quartered
• 1 cup lightly packed fresh basil leaves
• 2 cloves garlic, thinly sliced
• 2 tablespoons pine nuts, toasted
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 loaf Italian or French bread, cut into 24 slices and toasted
• 1 oz. Parmesan cheese, shaved

Directions

1. Preheat the broiler. Line a baking sheet with foil and place the bell peppers on the baking sheet.
2. Broil 5'' from the heat, turning occasionally, until lightly charred, about 10 minutes. Let cool slightly.
3. Thinly slice 1/4 cup of the basic leaves and set aside for garnish.
4. Puree the bell peppers, the remaining 3/4 cup of basil, garlic, pine nuts, oil, salt and pepper in a blender or food processor. Transfer the pesto to a small bowl.
5. Spread 1 tablespoon of the pesto on each toast slice
6. Top with a few of the reserved basil leaves and a shaving or to of the Parmesan