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Lauren's Pesto Polenta Bites

"Golden polenta slices are topped with homemade pesto, prosciutto, and roasted red peppers in this yummy appetizer prepared in a Panasonic CIO. This recipe appears on an episode of the Dinner Spinner TV Show on The CW!"

Ingredients :

  • 1 (16 ounce) tube polenta, cut into 1/4-inch slices
  • 1 tablespoon olive oil, or as needed
  • 1 pinch garlic salt, or to taste
  • 1 pinch Italian seasoning, or to taste
  • 2 cups fresh basil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons pine nuts, or more to taste
  • 2 cloves garlic, chopped
  • 1/2 cup olive oil, or more as needed
  • 1/4 cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • 6 slices prosciutto, halved crosswise
  • 1 (12 ounce) jar roasted red peppers, sliced into 1-inch pieces

Instructions :

Prep : 30M Cook : 6M Ready in : 42M
  • Place a grill pan in an oven and preheat to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Grill" setting.)
  • Brush polenta slices with olive oil; season with garlic salt and Italian seasoning. Transfer to heated grill pan.
  • Grill in the preheated oven until golden brown, flipping halfway through, about 12 minutes in the conventional oven and 6 minutes in the countertop induction oven.
  • Combine basil, lemon juice, pine nuts, and garlic in a food processor; pulse a few times until chopped. Pour in 1/2 cup olive oil in a steady stream, with the processor running, until pesto is smooth. Add Parmesan cheese; pulse until incorporated. Season with salt and pepper.
  • Arrange polenta slices on a platter. Divide prosciutto over slices; top each with 1 to 2 tablespoons pesto. Garnish with roasted red peppers.

Notes :

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