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Appetizers, Vegetarian

Goat cheese and charred red pepper crostini

When I first moved to Ojai nearly 14 years ago, it wasn't for the food. I came for the scenery, the air, the good schools and a quieter place to raise my small children. Though I missed the myriad choices ... Read more

Total time: 40 minutes | Serves 6 to 8
  • 1 baguette
  • 1 clove garlic, cut in half
  • Olive oil
  • Salt
  • 2 pounds red bell peppers
  • Pepper
  • 1 tablespoon chopped fresh oregano or tarragon
  • 8 ounces fresh goat cheese

Step 1Heat the oven to 350 degrees.

Step 2Thinly 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.

Step 3Meanwhile, 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.

Step 4Toss the pepper strips with 1 or 2 tablespoons of olive oil, a little salt and pepper and the chopped oregano or tarragon.

Step 5Shortly before serving, spread some goat cheese on each toasted baguette slice, then mound a few of the charred red pepper strips on top.

Note: Serve the crostini with a chilled aperitif wine and a bowl of cured black olives.
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