Bruschetta with Macadamia Pesto and Roasted Red Capsicum

Courtesy of Australian Macadamias

Servings: 30
Prep Time: 15 Min.
Cook Time: 5 Min.

* 1 baguette or Italian-style bread loaf, sliced diagonally
* 1 roasted red capsicum ( red bell pepper), peeled and cut into strips
* 1 roasted yellow capsicum, (bell pepper) peeled and cut into strips
* 1/3 c. roasted macadamia halves

Pesto:
* 2 c. basil leaves, tightly packed
* 2/3 c. unsalted macadamias
* 3 cloves garlic, peeled
* 1/2 c. macadamia oil
* 4 1/2 Tbsp. freshly grated parmesan
* 1/2 tsp. sea salt

1. Make the pesto first. Wash and dry the leaves thoroughly. Put them in a food processor or blender with the macadamias and garlic and process until well combined. Scrape down sides and process again. Add the cheese and salt, process again, then slowly drizzle in the oil, keeping the machine running. Process until smooth. Scrape pesto into a tightly sealed jar or plastic container until ready to use - a film of macadamia oil over the top will help to preserve it. Store in refrigerator.
2. Toast the bread slices in a moderate oven until just turning golden. Remove, cool and store in an airtight container until ready to use.
3. Just before serving, spread each piece with the pesto. Top with a slice of red and yellow capsicum and scatter over a few roasted macadamia pieces.

White Zinfandel, White Table Wine, Chardonnay