Yield: About 3 dozen crostini

Ingredients

For the peppers:
3-4 bell peppers (red, orange or yellow)
2/3 cup extra virgin olive oil
1 clove garlic, minced
½ tsp. red pepper flakes

For the goat cheese spread:
8 oz. goat cheese
1 clove garlic, minced
3 tbsp. heavy cream or half-and-half
Kosher salt and freshly ground black pepper

To serve: 
Baguette slices
Olive oil
1 clove garlic, cut in half
Minced fresh parsley or basil, for garnish

  • step 1: HideShow Images

    Preheat the broiler.  Place the bell peppers on a baking sheet.  Broil, turning occasionally, until all sides are partially browned and bubbling.  Remove from the oven, transfer to a bowl, and cover with plastic wrap.  Let rest for 15-20 minutes.

  • step 2: HideShow Images

    Remove the peppers from the bowl and peel away the skins.  Remove the stems and seeds from the peppers, and slice thinly.  In a bowl or other container, combine the sliced peppers, olive oil, garlic, and red pepper flakes.  Refrigerate and let marinate for at least 3 hours.

  • step 3: HideShow Images

    To make the goat cheese mixture, combine the goat cheese, garlic, and cream, and stir with a spoon until smooth and well blended.  Season to taste with salt and pepper.

  • step 4: HideShow Images

    When you are ready to assemble the crostini, preheat the oven to 400˚ F.  Lightly brush baguette slices with olive oil.  Place on a baking sheet and bake until light golden and crisp, about 3-5 minutes.  Remove from the oven and rub the cut side of the garlic over the top of each baguette slice.  Spread a thin layer of the goat cheese mixture over each baguette slice and top with a spoonful of the pepper mixture.  Sprinkle with minced fresh herbs, if desired.  Serve immediately.