Roasted Red
Peppers Goats Cheese Crostini Antipasti
Ingredients
·
4 Red peppers large
·
200 grams Goats cheese
·
2 Baguette Brown or White - 2 loaves
of bread
·
1/4 cup Olive oil
·
2 tbsp Balsamic vinegar - 2 tbsp
·
Salt and pepper to taste
·
Cilantro for garnish a few leaves
Instructions
1.
Roast Peppers
2.
Preheat the oven to 200 C / 400 F
3.
Wash red peppers. Cut in half remove stalk,
seeds and any white trimmings.
4.
brush peppers lightly with olive oil
5.
Place skin side facing up on an aluminum foil
lined baking tray
6.
Roast for about 25 minutes when it's soft and
the skin is all charred.
7.
Remove from oven and wrap the aluminum foil from
the baking tray around peppers.
8.
This will retain the steam and help clean the peppers.
9.
After ten minutes - open the foil and remove all
charred skin.
10.
You can wash the red peppers if the charred skin
bothers you but I prefer not to.
11.
Roughly chop them into long slices.
12.
Place the roasted peppers in a bowl, add the
balsamic vinegar and olive oil - stir well to marinate.
13.
Keep the marinated roasted peppers in a warm
place until you are ready to serve. Or keep them in the fridge for a couple of
days. They do taste delicious cold.
14.
Prepare the Crostini
15.
Almost close to serving time
16.
Cut the baguette at an angle into slices not too
thin or thick
17.
Brush them with either olive oil or the liquid
from the peppers (which is now flavored with roasted red peppers, balsamic and
olive oil)
18.
Toast them or broil them in a hot oven for 2
minutes
19.
Top them with the marinated roasted red peppers
20.
Crumble the goat's cheese on top
21.
Garnish with a cilantro or any fresh herb
22.
Enjoy!
Source https://veenaazmanov.com
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