Goat Cheese And Charred Red Pepper Crostini

Recipe Ingredients

1		Baguette
1		Garlic clove - cut in half
		Olive oil - as needed
		Salt - to taste
2 lbs	908g / 32oz	Red bell peppers
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped fresh oregano or tarragon
8 oz	227g	Fresh goat cheese

Recipe Instructions

Heat the oven to 350 degrees.

Thinly slice the baguette into 1/2-inch slices and lightly rub each slice with the cut side of the garlic. Brush or spray the slices with olive oil, dust them with salt to taste, and toast them until they are golden and crisp, about 10 to 12 minutes.

Meanwhile, char the peppers under a broiler or on a charcoal grill, turning them frequently until they are blistered and blackened all over, about 15 minutes for large peppers. Put the peppers in a paper bag for a few minutes to steam, then slip off their skins, core and seed them, and cut them in 1/4-inch strips.

Toss the pepper strips with 1 or 2 tablespoons of olive oil, a little salt and pepper and the chopped oregano or tarragon.

Shortly before serving, spread some goat cheese on each toasted baguette slice, then mound a few of the charred red pepper strips on top. Serve the crostini with a chilled aperitif wine and a bowl of cured black olives.

This recipe yields 6 to 8 servings.

Each of 8 servings: 318 calories; 641 mg sodium; 22 mg cholesterol; 14 grams fat; 7 grams saturated fat; 37 grams carbohydrates; 12 grams protein; 3.98 grams fiber.

Source:
The Los Angeles Times, 10-10-2001

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