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Recipe

Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers

Scott Phillips

Servings: eight as an appetizer.

Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.

Ingredients

  • 3 medium bell peppers (1 red, 1 orange, and 1 yellow)
  • 3 Tbs. balsamic vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1-1/2 tsp. fresh thyme
  • 1/4 tsp. kosher salt
  • Freshly ground black pepper
  • 1 recipe Grilled Garlic Bread
  • One 4-1/2- to 5-1/2-oz. container of soft, spreadable goat cheese (such as Chavrie), at room temperature

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 5
      Sodium (mg): 540
      Carbohydrates (g): 30
      Fiber (g): 2
      Protein (g): 8

Preparation

  • Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.
  • Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.
  • Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.
  • Spread each slice of the grilled garlic bread with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. Serve immediately.

Reviews

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Reviews

  • Annakatherine | 11/30/2011

    Wonderful dish. I would use the recommendation of grilled chibatta. I used another artisan bread that had a crispy exterior and soft interior which made it hard chewing through the bread but that was my fault for not following directions. I would definately do it again!!!

  • FloridaChef | 12/31/2008

    Absolutely Outstanding! This is a request for every party.

  • 1newskibum | 01/10/2008

    Outstanding!! What more is there to say.

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