Pesto Dip With Toasted Baguette Slices And Crudites

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Pesto Dip With Toasted Baguette Slices And Crudites

 

Dip:

8 ounces cream cheese, slightly softened

4 ounces prepared pesto, 1/2 cup

 

Garnishes:

4 tablespoons extra-virgin olive oil

24 slices French bread 3/8 " thick, preferably cut on diagonal from loaf 2 1/2 "

in diameter

1 large fennel bulb

1 large red bell pepper

1 bunch green onions

 

To prepare dip, process cream cheese and pesto in food processor several

seconds until well-blended. (Or combine by hand with rubber spatula in mixing

bowl.) Dip can be prepared one day ahead. Cover and refrigerate. Bring to room

temperature 30 minutes before using.

To prepare garnishes: Preheat oven to 350 degrees. Place olive oil in small

bowl; brush both sides of bread slices lightly with oil. Arrange on baking

sheet. Bake on center rack 5 minutes. Turn slices; bake until just golden and

crisp, about 5 minutes more. Remove from oven. Toasted bread slices can be

prepared 2 hours ahead and kept loosely covered with foil at cool room

temperature.

Cut off and discard lacy stalks from fennel bulb, then halve bulb lengthwise

and remove and discard tough inner cores. Cut fennel lengthwise into

1/2-inch-wide julienne slices.

Remove stem end from pepper, then open up and discard seeds and membranes. Cut

lengthwise into 1/2-inch-wide julienne strips.

Trim root ends and all but 2 inches of green stems from green onions.

To serve, place pesto dip in small serving bowl; place on serving platter.

Surround with toasted baguette slices, fennel, red pepper and green onions.

Yield: 8 to 10 servings.

 

 

 

 

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