Roasted Red Pepper Crostini Recipe - Cooking Index
Roasted Red Pepper Crostini Recipe - Cooking Index
| 1 | Red bell pepper - roasted, peeled, | |
| And seeded | ||
| 1/2 | Garlic clove | |
| 4 1/2 oz | 127g | Fresh goat cheese |
| 1/2 teaspoon | 2.5ml | Balsamic vinegar |
| 1/2 teaspoon | 2.5ml | Pimenton de la vera - see * Note |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 tablespoon | 15ml | Olive oil |
| 12 | Rough country bread | |
| = (pane osso or batard) |
* Note: Pimenton de la vera is a smoky Spanish paprika that adds a distinctive note to this recipe. If you can't find it, hot Hungarian paprika will work, or you can just leave it out.
Remove a rough quarter of the pepper, cut it into thin slivers and set it aside.
With the motor running, drop the garlic through the feed tube of a food processor and mince well. Add the 3/4 portion of the pepper and grind as smooth as you can. Add the goat cheese and grind again. There will still be little bits of red pepper visible in the goat cheese. Stop, scrape down the sides, and then continue processing until the mixture is smooth and light, about 45 seconds. Add the vinegar, pimenton, salt and olive oil and process some more. You should have about 3/4 cup. Cover tightly and set aside until ready to use. If it's going to be longer than 30 minutes, refrigerate.
Toast the bread until golden just before serving. Spread a generous tablespoon of the topping on each slice of bread and garnish with some of the thinly sliced pepper (don't be too geometric with the garnish, a lazy strewing looks best).
This recipe yields 6 servings.
Each serving: 250 calories; 541 mg. sodium; 15 mg. cholesterol; 10 grams fat; 5 grams saturated fat; 31 grams carbohydrates; 9 grams protein; 2.12 grams fiber.
Source:
The Los Angeles Times, 10-16-2002
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