Goat Cheese and Roasted Pepper Crostini

posted in: Appetizers & Snacks        date:

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.

Roasted Pepper Crostini

  • 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 baguette

  • 1 garlic clove, peeled and cut in half crosswise

  • 12 ounces goat cheese

  • 2 tablespoons fresh basil, thinly sliced into ribbons

  • 1

    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.

  • 2

    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.

  • Blog is the New Black

    I love crostinis/bruschetta type food! These are gorgeous!

  • Lauren at Keep It Sweet

    Great appetizer, I love the colors you get from the roasted peppers!

  • I love dishes you can make ahead of time, or at least partially ahead of time. Goat cheese and roasted red peppers are two of my favorite things!

  • This is a really appealing/attractive looking crostini. Vibrant colors

  • I feel the same way about entertaining Courtney, love that analogy. It’s great to have a few dishes like this that can be prepared ahead of time, it makes life much easier! The colors are beautiful.

  • I never have good Beach hair. I end up just slicking it all back and putting it in a bun cause it’ll be a fuzzy mess otherwise. Stupid straight hair… But anyway, goat cheese is great and I love it with the peppers!

  • Michael

    The skin removing idea is FANTASTIC. I’ll have to give that a try next time I roast some peppers.

    We’ve been eating a lot of raw veggies lately in our greek salads, because they’re quick and easy to make, and are deliciously healthy. (minus the feta which is not healthy, but hey, it’s a salad, it needs something unhealthy)

  • Love the comparison to beach hair, SO true!!!! I love to entertain, and am always looking for new reicpes to use, and this is a winner!

  • This looks delicious! And I really like the comparison to beach hair. Too funny! This is definitely on my entertaining menu.

  • Jen

    Looks delicious and perfect for summer entertaining!

  • Wow these crostini look beautiful. Nice job!

  • Yum, Yum, Yum! And it’s so pretty!

  • I know I would love these! Goat cheese? Yes! Roasted Red Peppers? Yes! Plus, they look amazing– such beautiful presentation.

  • The Café Sucré Farine

    These look mouth-wateringly good! Such a lovely presentation and color combination. I know the goat cheese and peppers combine well to make a delicious appetizer with the crisp bread, yum! Thanks, Chris

  • These look so beautiful, Courtney! I love how colorful they are. I can’t wait to try them.

  • HA! I feel the same way about entertaining, too. I fuss over the details and then realize that I am the only person who even notices. But you are right, crostini are great for it. I think these look fantastic…love the color!

  • Effortless and beautiful.

  • The sweet roasted peppers would go so well with the creamy and tangy goat cheese in these crostini!