Roasted red pepper and artichoke with pesto and Parmesan

Roasted Red Pepper and Artichoke with Pesto and Parmesan Recipe
Looking for a delicious and easy-to-make appetizer that will impress your guests? Look no further than this Roasted Red Pepper and Artichoke with Pesto and Parmesan recipe! This dish is perfect for any occasion, from a casual dinner party to a fancy cocktail hour.

Ingredients (serves 4):

- 2 red bell peppers, roasted and peeled
- 1 can of artichoke hearts, drained and chopped
- 1/4 cup of pesto
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste

Cooking Tips:

- To roast the red peppers, place them on a baking sheet and broil for 10-15 minutes, turning occasionally, until the skin is charred and blistered. Let them cool, then peel off the skin and remove the seeds and stem.
- You can use store-bought pesto or make your own by blending fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.

Instructions:

1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped artichoke hearts, pesto, and Parmesan cheese. Season with salt and pepper to taste.
3. Cut the roasted red peppers into strips and arrange them on a baking sheet.
4. Spoon the artichoke mixture over the red pepper strips.
5. Bake for 10-15 minutes, until the cheese is melted and bubbly.
6. Serve hot and enjoy!
Appearance and Taste:
This Roasted Red Pepper and Artichoke with Pesto and Parmesan dish is a beautiful and colorful appetizer that will impress your guests. The roasted red peppers are sweet and smoky, while the artichoke pesto adds a tangy and savory flavor. The melted Parmesan cheese adds a creamy and salty finish. This dish is perfect for any occasion and will leave your guests wanting more.
Type of Dish: Appetizer
Main Ingredients: Roasted Red Pepper, Artichoke, Pesto, Parmesan Cheese