Warm Mediterranean Spread with Crostini

Cooking With Rania - "Recipes for Thanksgiving"
KDKA Pittsburgh Today Live 11/23/2011

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Warm Mediterranean Spread with Crostini

3 - 12 oz jars roasted red peppers, drained and cut into strips
12 ounces goat cheese, roughly crumbled
¾ cup lightly toasted pine nuts, divided
1 cup fresh basil leaves, cut into strips
4 tablespoons extra virgin olive oil
1 cup freshly grated Parmesan cheese

1/2 cup sliced black olives
1/2 cup seeded, diced ripe red tomato
1/2 cup diced yellow bell pepper
1 sprig of basil
Crostini (see recipe and directions below)

Preheat oven to 375 degrees
Coat a deep 10-inch ceramic dish with olive oil.
Layer red peppers, goat cheese, all but 2 tablespoons of the pine nuts, basil alternately.
Drizzle with extra-virgin olive oil, cover with parmesan cheese. Bake for 10-15 minutes, or until cheese is melted and slightly browned. Remove from oven.

Combine diced tomatoes, olives and yellow pepper. Place this mixture over the top in a stripe. Sprinkle with the remaining 2 tablespoons pine nuts and serve, garnished with a sprig of basil. Serve room temperature crisp Crostini.

Serves 10-12

1 Baguette French Bread ~ sliced about ¼ inch thick
Extra-virgin olive oil for brushing
Finely ground sea salt, preferably gray salt
Roast until thermometer inserted into center registers 120 degrees for rare or 10 degrees for medium rare, about 35 – 40 minutes. Remove from oven; let rest 15 - 20 minutes. Cut beef into thick slices; platter serve with chilled sauce on the side. I like to serve my beef at room temperature for buffet service.

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