Bruschetta With Coriander Mint Pesto And Red Bell Peppers Recipe

Bruschettas With Coriander Mint Pesto And Red Bell Peppers are an interesting and easy appetizers to prepare in no time. Load it up with the condiments of your choice and the interesting finger food for your parties are ready. This recipe uses a very flavorful coriander mint pesto and crunchy pan sauteed onions and red bell peppers.  Whole Wheat Brown Bread, Red Bell pepper (Capsicum), Onion, Dried oregano, Red Chilli flakes, Salt, Coriander (Dhania) Leaves, Mint Leaves (Pudina), Whole Almonds (Badam), Green Chilli, Garlic, Extra Virgin Olive Oil, Parmesan cheese, Salt   8 Whole Wheat Brown Bread , sliced 1 Red Bell pepper (Capsicum) , cut in slices 2 Onion , sliced 1 teaspoon Dried oregano 1/2 teaspoon Red Chilli flakes Salt , to taste Ingredients for coriander mint pesto 1 cup Coriander (Dhania) Leaves , finely chopped 1/2 cup Mint Leaves (Pudina) , finely chopped 8-10 Whole Almonds (Badam) 1 Green Chilli 2-3 cloves Garlic , peeled 4 tablespoons Extra Virgin Olive Oil 1/4 cup Parmesan cheese , grated Salt , to taste     10   20     To begin making Bruschetta with Coriander Mint Pesto And Red Bell Peppers, toast the whole wheat bread slices in a toaster, cut into half and keep it aside.In a mixer, grind coriander, mint, almonds green chilli, garlic and olive oil. Make a chunky paste and keep them aside. Heat oil in a small pan, add the sliced onions and sweat it for two minutes.Add the sliced red bell peppers and sauté for two more minutes.Add the seasoning, oregano and red chilli flakes, sauté and switch off the flame.To arrange the bruschetta, take individual pieces of the toasted bread slice, apply a layer of chunky coriander mint pesto and top it with a spoon of onion red bell pepper mix.Serve Bruschetta With Coriander Mint Pesto And Red Bell Peppers Recipe along with Baked Farfalle Pasta with Mushrooms,Peas and Lemon White Sauce and Vanilla Panna Cotta Recipe With Strawberry Coulis for an interesting weekend brunch.