Goat Cheese and Roasted Pepper Crostini
One thing I’ve noticed about entertaining is how effortless some people make it look. It’s kind of like pretty beach hair. You know, the wavy, tousled, I-just-left-the-beach-but-my-hair-still-looks-awesome look? It looks completely effortless, but in fact it’s quite difficult to obtain (at least for straight haired people like me). That kind of sums up how I feel about hosting dinner parties. I love them, but I spend most of the time leading up to them trying to get every detail perfect. I would never want my guests to know that, though. That’s why I’m so glad there are recipes like this one. Crostini are simple to make but look incredibly elegant, which gives me time to focus on other recipes that don’t necessarily look complicated but actually are.
What’s not to love about crostini? They’re practically limitless in terms of flavor combinations and are perfect for parties because they can be eaten in two bites. When I was planning my 24×24 party, this was one of the first recipes I chose. I love goat cheese and roasted peppers, so it was a simple decision. Plus, I didn’t want to overload myself with too many involved recipes. Two parts of this recipe can be made ahead of time, and I like to prepare as much in advance as possible when I’m hosting parties. Choosing this recipe was definitely a good call because it turned out to be my favorite dish of the night. The tangy goat cheese pairs perfectly with the slightly sweet roasted peppers, and the basil adds a wonderful freshness. I’ve never marinated roasted peppers before, and I think doing so really brought out their flavor. The crostini went so well with many of the wines, too, which I think contributed to them disappearing so quickly. I have a feeling this will be my new go-to recipe when I’m looking for something to take to a party.
- COOK TIME:
- YIELD: about 30 crostini
1 red pepper
1 orange pepper
1 yellow pepper
⅔ cup olive oil, plus more for brushing
¼ teaspoon freshly ground black pepper
1 teaspoon salt
1 garlic clove, peeled and cut in half crosswise
12 ounces goat cheese
2 tablespoons fresh basil, thinly sliced into ribbons
Cut peppers in half, removing ribs and seeds. Place cut side down onto a baking sheet and drizzle with oil. Broil on high on the top rack of your oven, until peppers are blistered. Place into a bowl and cover with plastic wrap. Allow to steam for about 15 minutes, then remove skins.
Cut peppers into short, thin strips. Transfer strips to a medium bowl and toss with pepper and ⅔ cup olive oil. Cover and marinate in the refrigerator for at least 3 hours and up to 8.
Heat oven to 325º. Brush baguette slices with oil on both sides and place on a baking sheet. Bake until dry and lightly toasted, about 15 minutes. Pierce half of garlic clove with a fork and rub the crostini while they’re still warm. Repeat with the remaining half clove when needed. This step can be performed one day ahead of time. If preparing in advance, allow baguette slices to cool before storing in an airtight container.
Spread a small amount of goat cheese onto each baguette slice. Top with a few strips of peppers and place on serving platter. Scatter basil over the top and serve.