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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
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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