Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers

By jjadin

Haven't made yet.

Ingredients

• recipe Grilled Garlic Bread:
• 3 medium bell peppers (1 red, 1 orange, and 1 yellow)
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1-1/2 teaspoons fresh thyme
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 8 one-inch-thick slices crusty, artisan-style bread, like ciabatta
• 1/4 cup extra-virgin olive oil for brushing
• 1 to 2 large cloves garlic, peeled and halved
• Sea salt or kosher salt

Details

Servings 8

Preparation

Step 1

1. Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 minutes Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 minutes.

2. Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 teaspoon of the thyme, salt, and about 5 grinds of pepper. Mix well.

3. 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.

Garlic Bread:

Prepare a medium-low charcoal or gas grill fire. Brush both sides of the bread with the oil and grill, covered, turning once, until golden and marked on both sides, 1 to 3 min. per side. Off the heat but while the bread is still hot, lightly rub one side of each bread slice with the cut sides of the garlic—heat and friction from the bread will cause the garlic to “melt” into the bread. Sprinkle with salt and serve.

4. 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.