SPICY CILANTRO AND COTIJA PESTO ON BAGUETTE CRACKERS WITH TOMATO CONCASSÉ AND ROASTED YELLOW PEPPER

Ingredients Weight Measure
Baguette, bread (loaf) 1 ea.
Cilantro, leaves, stems, packed, reserve 20 leaves for garnish 2 cups
Cotija cheese, crumbled 1/2 cup
Pine nuts, toasted 1/2 cup
Garlic, minced 1 Tbsp.
Lemon juice 1 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Olive oil 1/2 cup
Salt and pepper to taste
Yellow pepper 1 ea.
Tomatoes, ripe 2 ea.

Method

  1. Slice baguette on a bias, 1" thick and place on top of a cooling rack, placed on a baking sheet.
  2. Bake in the oven at 175°F for about 25 minutes, or until crispy.
  3. While baking bread, combine cilantro, cheese, nuts, garlic, lemon juice, and TABASCO® Sauce in food processor.
  4. While pureeing, pour in olive oil until it forms a smooth paste. Season with salt and pepper as desired.
  5. To roast yellow peppers, char each side of pepper by placing either on element of stove or on gas burner on high. Char until completely black.
  6. Place whole pepper inside of plastic bag for 10 minutes. The steam will pull skin away from pepper.
  7. Peel off all the black from the pepper completely and make sure all the seeds from the inside are removed. Do not use water! This will wash away all of the roasted flavor. Slice peppers into strips.
  8. To concassé tomato, peel and seed tomatoes, and then dice.
  9. Remove bread from oven when risen or when 25 minutes is up.
  10. To assemble, smear each cracker with pesto, lay a couple of slices of pepper on top and a small pile of tomatoes, and garnish with a cilantro leaf.

Yield: 20 servings