Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers
Posted by Cooking Recipes at 3/12/2009by Elizabeth Karmel
- 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.
photo: Scott Phillips
From Fine Cooking 87, pp. 42
September 1, 2007
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2 comments:
This looks really good! I work with Chavrie and this is a great recipe to share! Thanks, Elizabeth!
This looks so good, I love goat cheese!
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