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Monday, January 30, 2012

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE

I first made these for a French themed dinner party we hosted for friends down in our wine cellar - and then more recently on Christmas Day.
The croustades are tasty, flavorful, quick and easy to put together  - especially if you use the roasted red peppers from the jar.

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE


4 red peppers
3 to 4 tablespoons olive oil
2 onions, sliced
2 to 3 thyme sprigs
salt and pepper
2 garlic cloves, crushed
2 tomatoes, peeled, seeded and chopped
2 tablespoons capers, drained
4 thick slices of country bread
6 ounces of soft goat cheese

Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly. Once they are blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened. Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers. Cut the peppers in half and then in strips, discarding the cores and seeds (or use roasted red peppers from a jar).
Heat the oil in a large frying pan and fry the onions with the thyme, salt and pepper until soft and starting to brown, 5 to 7 minutes. Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are soft and mixture is thickened, 3 to 5 minutes. Add the peppers and continue cooking until tender, 3 to 5 minutes. Taste and adjust the seasoning.
Oil a baking sheet and set it aside. Toast the bread and spread with the cheese.  Arrange the pepper mixture on top. Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes. Serve warm.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com/

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