Peperonata On Goat Cheese Toasts
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Preheat broiler
2
Diagonally cut eight 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a baking sheet
3
Brush tops of bread slices with 1 tablespoon oil and sprinkle with salt
4
Broil bread about 4 inches from heat, turning once, until golden, about 2 minutes
5
Cool toasts on a rack
6
Halve garlic cloves and finely chop bell pepper
7
Seed tomato and finely chop
8
In a small heavy saucepan cook garlic in remaining 2 tablespoons oil over moderate heat, stirring, until just golden
9
Discard garlic
10
Add bell pepper, tomato, shallot, and red pepper flakes and cook, stirring occasionally, until bell pepper is softened
11
Stir in vinegar and cook, stirring, until liquid is evaporated, about 5 minutes
12
Transfer peperonata to a bowl and cool to room temperature
13
Season peperonata with salt and pepper
14
Preheat broiler
15
Diagonally cut eight 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a baking sheet
16
Brush tops of bread slices with 1 tablespoon oil and sprinkle with salt
17
Broil bread about 4 inches from heat, turning once, until golden, about 2 minutes
18
Cool toasts on a rack
19
Halve garlic cloves and finely chop bell pepper
20
Seed tomato and finely chop
21
In a small heavy saucepan cook garlic in remaining 2 tablespoons oil over moderate heat, stirring, until just golden
22
Discard garlic
23
Add bell pepper, tomato, shallot, and red pepper flakes and cook, stirring occasionally, until bell pepper is softened
24
Stir in vinegar and cook, stirring, until liquid is evaporated, about 5 minutes
25
Transfer peperonata to a bowl and cool to room temperature
26
Season peperonata with salt and pepper
27
Spread toasts with goat cheese
28
Top cheese with peperonata and garnish with basil
29
Spread toasts with goat cheese
30
Top cheese with peperonata and garnish with basil