Croustade of Roasted Red Peppers and Goat Cheese

By sschwartz

Ingredients

• 1/2 cup extra virgin olive oil, divided in half
• 8 (1/2-inch) slices European-style baguette
• 2 large red bell peppers (about 1 1/2 pounds), cored, seeded, and cut into thick strips
• 2 cloves garlic, peeled and sliced very thin
• salt and fresh black pepper to taste
• 6 ounces fresh goat cheese
• 2 tablespoons fresh thyme leaves

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Add half the oil to a medium saute pan and toast the croutons over medium heat for 1-2 minutes on each side. Remove. Place peppers, garlic and remaining olive oil in the pan and cook over low heat, stirring constantly, for 10-15 minutes, until peppers are soft. Season to taste with salt and pepper.

On a baking sheet place the croutons and divide the peppers equally among them. Place the cheese in pieces or slices on top of the peppers; add the thyme and any remaining juices from the peppers. Place in oven and cook until the cheese is thoroughly melted and turning golden in places. Serve immediately or at room temperature.