sweet pepper-goat cheese toasts with arugula
19Sep11
This recipe was a happy outcome of an experiment gone wrong. I was attempting to make goat cheese filled roasted peppers, but the peppers kept falling apart. So instead I decided to blend the cheese and pepper and spread the mixture on toasts. The result is a delicious, summery appetizer.
Sweet Pepper-Goat Cheese Toasts with Arugula
Toasts
Ingredients:
- 1/2 cup olive oil
- 1 baguette, sliced thin
Instructions:
- Slice baguette.
- Bring a cast iron skillet to medium heat.
- Brush one side of each slice of bread with olive oil.
- Place the oiled side of the bread down in the skillet.
- Press down on the bread so that the surface is pressed against the pan.
- Remove the bread once toasted.
Sweet Pepper-Goat Cheese Spread
Ingredients:
- 1/4 cup olive oil
- 2 pounds red and yellow bell peppers, roasted, peeled and seeded
- 11 ounces plain goat cheese
Instructions:
- Heat oven to 425 degrees.
- Wash peppers.
- Put the oil in a large metal pan.
- Put peppers in pan. Bake in oven for 30 minutes, turning the peppers ever 10 minutes or so.
- Remove peppers from oven. Place in a bowl and cover with plastic wrap. Let sit for 15 minutes.
- Peel and seed peppers. If you don’t want to roast the peppers, you can also used the jarred peppers. Just drain the water from the peppers.
- Put in blender with goat cheese.
- Blend until smooth.
- Spread on toasts.
- Top with arugula.
- Enjoy!
Filed under: Starters, Vegetarian | Leave a Comment
Tags: arugula, goat cheese, roasted peppers, toast
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