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Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers

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Serves eight as an appetizer.

  • To learn more, read:
    Grilled Bread
  • by from Fine Cooking
    Issue 87

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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): fat g 14; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 8; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 30; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 540; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 2;

Photo: Scott Phillips

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!!!

Absolutely Outstanding! This is a request for every party.

Outstanding!! What more is there to say.

I sometimes use pepper Bousin instead of goat cheese. Also have used jarred roasted peppers when pinched for time. These are always a hit

Excellent!!! It was a little tough rubbing the garlic cloves on the pieces of bread, so I may try infusing the olive oil with garlic first, then putting the oil on the bread. Otherwise, this recipe is GREAT!

These got rave reviews. I was a little disappointed that the balsamic vinegar turned the pretty roasted peppers a drab brown, so I sprinkled a tiny bit of parsley on top to brighten them a little. They were gobbled up.

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