Roasted Red Pepper Pesto Toasts

Roasted Red Pepper Pesto Toasts


  • 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.

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

Nutritional Information

Calories per serving: 74
Caloriesfromfat per serving: 28%
Fat per serving: 2.3g
Saturated fat per serving: 0.4g
Monounsaturated fat per serving: 0.4g
Polyunsaturated fat per serving: 0.7g
Protein per serving: 1.6g
Carbohydrate per serving: 11.6g
Fiber per serving: 1.1g
Cholesterol per serving: 0.5mg
Iron per serving: 0.4mg
Sodium per serving: 139mg
Calcium per serving: 10mg