Red Pepper Bruschetta with Coriander-Mint Pesto

Name: Red Pepper Bruschetta with Coriander-Mint Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 Whole Wheat Brown Bread sliced; 1 Red Bell pepper (Capsicum) cut in slices; 2 Onion sliced; 1 teaspoon Dried oregano; 1/2 teaspoon Red Chilli flakes; Salt to taste; 1 cup Coriander (Dhania) Leaves finely chopped; 1/2 cup Mint Leaves (Pudina) finely chopped; 8-10 Whole Almonds (Badam); 1 Green Chilli; 2-3 cloves Garlic peeled; 4 tablespoons Extra Virgin Olive Oil; 1/4 cup Parmesan cheese grated; Salt to taste

open_in_newFrom another website: Archanas Kitchen

Mini toasted bread slices topped with creamy coriander-mint pesto and spicy red bell peppers.

schedulePrep

10 min

local_fire_departmentCook

20 min

groupServes

Ingredients

As listed on Archanas Kitchen

8 Whole Wheat Brown Bread sliced
1 Red Bell pepper (Capsicum) cut in slices
2 Onion sliced
1 teaspoon Dried oregano
1/2 teaspoon Red Chilli flakes
Salt to taste
1 cup Coriander (Dhania) Leaves finely chopped
1/2 cup Mint Leaves (Pudina) finely chopped
8-10 Whole Almonds (Badam)
1 Green Chilli
2-3 cloves Garlic peeled
4 tablespoons Extra Virgin Olive Oil
1/4 cup Parmesan cheese grated
Salt to taste

Source

Recipe by Nithya Anantham on Archanas Kitchen. The full method is on the original page.

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