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Crostini with Goat Cheese and Roasted Sweet Peppers

A web-exclusive recipe from Italian Cooking and Living

  • 24 slices Italian bread
  • 2 red peppers
  • 2 yellow peppers
  • 1/2 cup extra-virgin olive oil
  • salt and freshly ground black pepper
  • 2 garlic cloves, chopped
  • 12 basil leaves, torn
  • 1/2 pound fresh goat cheese
  • Preheat the oven to 450°. Toast the bread on a baking sheet until golden, about 10 minutes, and set aside. Line a baking sheet with aluminum foil; place the peppers on it and roast until blistered and black all over, turning once or twice, about 30 minutes (this can also be done in a broiler, where it will take less time). Cool, then peel and remove the seeds; cut into strips and toss with the olive oil, salt, pepper, garlic, and basil. (This can be done up to 2 days ahead and refrigerated.) Spread the goat cheese on the bread; top with the roasted peppers, sprinkle with salt, and serve. Serves 8

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    The Magazine of La Cucina Italiana