Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers
Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.
Ingredients
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3 medium bell peppers (1 red, 1 orange, and 1 yellow)
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3 tablespoons balsamic vinegar
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2 tablespoons extra-virgin olive oil
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1-1/2 teaspoons fresh thyme
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1/4 teaspoon kosher salt
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Freshly ground black pepper
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1 recipe Grilled Garlic Bread
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One 4-1/2- to 5-1/2-ounce container of soft, spreadable goat cheese (such as Chavrie), at room temperature
Directions
1.
Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 minutes Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 minutes.
2.
Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 teaspoon of the thyme, salt, and about 5 grinds of pepper. Mix well.
3.
Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.
4.
Spread each slice of the grilled garlic bread with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. Serve immediately.
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