MARINATED BASIL & GARLIC PEPPERS WITH GOAT CHEESE ON CROSTINI

By jarren

Ingredients

• 2 tbsp (30 ml) plus 1/2 cup (125 ml) extra-virgin olive oil
• 2 red bell peppers, stemmed, seeded, and thinly sliced into 1/8-inch-thick strips
• 1 poblano pepper, stemmed, seeded, and thinly sliced into 1/8-inch-thick strips
• 1/2 tsp (2 ml) fine sea salt
• 1/2 cup (125 ml) white balsamic vinegar, white wine vinegar, or red wine vinegar
• 2 garlic cloves, thinly sliced
• 1/2 tsp (2 ml) sugar
• 1/8 tsp (0.5 ml) freshly ground black pepper
• 1/2 cup (125 ml) loosely packed basil leaves, finely sliced
• 6 large crostini
• 8 oz (225 g) fresh goat cheese or ricotta cheese
• flaked sea salt
• 1/4 cup toasted pine nuts (optional)

Details

Servings 6

Preparation

Step 1

Heat the 2 tbsp (30 mL), of oil in a large skillet over high heat. Add the peppers and 1/4 tsp (1 mL), of the fine sea salt and cook, turning often, until the peppers have lost all firmness and start to blacken on the edges, 7 to 10 minutes. Remove from the heat.

Combine the vinegar, garlic, sugar, the remaining 1/4 tsp (60 mL), of salt, and the black pepper in a large, wide-mouth jar. Add the warm peppers and stir them until they are fully coated with the vinegar mixture. Let the mixture stand for 30 minutes, then add the remaining 1/2 cup (125 mL), of olive oil and half of the basil. Stir well, and let it stand for another 30 minutes. Serve immediately or, ideally, cover the jar and chill overnight for maximum flavour. You can store the peppers in an airtight container in the refrigerator for up to 1 week.

Before assembling the crostini, bring the mai'inated peppers to room temperature. Spread the cheese atop the crostini, dividing it evenly, then top with a spoonful of peppers and the remaining basil ribbons. Sprinkle with flaked sea salt and the toasted pine nuts if you wish.

Note: You can use another sweet pepper in place of the poblano pepper if you wish.