Roasted Garlic Crustini with Pine Nuts and Roasted Red Peppers

This makes 4 to 6 servings and was dinner for two a couple of nights ago. Pair this with a salad and a great bottle of your favorite wine and its a winner.

1 Large head of garlic
1 Tea. Olive Oil
12 Baguette slices toasted sliced approx. 1/4" thick
2 Tab. Softened butter
1/4 Cup of Pine Nuts toasted
1/4 Cup diced Roasted Red Peppers
Kosher Salt to taste

Preheat oven to 375 degrees
Cut the head off the garlic and discard. Drizzle the garlic with olive oil. Wrap the head in foil and place on a baking sheet in the oven for forty minutes. Set aside to cool.

Meanwhile dice up the roasted red peppers then set aside

In a hot dry frying pan add the pine nuts. Stir constantly for 1 to 2 minutes to toast the nuts. Remove from frying pan and set aside to cool.

Toast the baguette slices brushing them with olive oil. It takes about 6 to 8 minutes.

In a bowl squeeze the garlic from the skins add the softened butter and salt then mash with a fork. You can also for large batches whiz this in the food processor.

Spread the garlic butter combination onto the baguette slices, sprinkle with pine nuts and top with roasted red peppers.

You can also add a thin slice of Parmigiano Reggiano cheese to give this an added kick.

Manga!