Roasted Pepper and Goat Cheese Crostini

Ingredients

Equipment Needed

• •Gas burner or broiler
• •Grill pan or cast iron skillet
• •Wooden serving board

Instructions

1. 1

   Roast the peppers

   Set your peppers directly over an open gas flame, or place them on a sheet pan under a hot broiler. Turn them as the skin blackens and blisters, about three to four minutes per side. You want the skin charred in spots but not the flesh beneath. The peppers should collapse slightly and smell sweet and smoky.

   If you have a grill going, use it. The peppers will take on that honest char that reminds you of summer cookouts.
2. 2

   Steam and peel

   Transfer the charred peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for ten minutes. The trapped heat loosens the skins. When cool enough to handle, slip the skins off with your fingers. Do not rinse them under water. You will wash away all that hard-won flavor.

3. 3

   Slice and season

   Remove the stems and seeds from the peppers. Slice the flesh into strips about half an inch wide. Toss them gently with a tablespoon of olive oil, a pinch of flaky salt, and a few grinds of black pepper. Taste one. If the peppers are good, they will be sweet and faintly smoky, needing almost nothing.

4. 4

   Grill the bread

   Brush both sides of each baguette slice with olive oil. Grill over medium heat or toast in a hot cast iron pan until golden with distinct char marks, about two minutes per side. While still warm, rub one side of each slice with the cut garlic clove. The rough surface acts like a grater, leaving behind just a whisper of garlic.

   Day-old bread works beautifully here. It holds up to the toppings without turning soggy.
5. 5

   Assemble

   Spread a generous layer of room temperature goat cheese on each warm crostini, about a tablespoon per slice. The cheese should be soft enough to spread without tearing the bread. Arrange two or three pepper strips on top, letting them drape naturally. Finish with a drizzle of your best olive oil, a pinch of flaky salt, and a small basil leaf or two.

6. 6

   Serve

   Arrange the crostini on a wooden board or simple platter. Serve at room temperature within an hour of assembling. These are meant to be eaten with your hands, standing in the kitchen or gathered around a long table with friends.

Chef Tips

• •Buy peppers from a farmer who grows them for flavor, not for shipping. The thick-walled ones bred for supermarket travel often taste like nothing at all.
• •Roasted peppers keep beautifully. Make a big batch when they are in season, cover them in olive oil, and store in the refrigerator for up to a week. You will find a hundred uses.
• •If peppers are out of season, consider what is available. Winter crostini might feature roasted beets with chèvre and walnuts, or sautéed mushrooms with fresh ricotta.
• •The quality of your olive oil matters here. Use something you would be happy to drink from a spoon. It is a finishing oil, not a cooking medium.

Advance Preparation

• •Roasted peppers can be prepared up to three days ahead and stored in olive oil in the refrigerator. Bring to room temperature before assembling.
• •Bread can be sliced and stored in an airtight container for one day. Grill or toast just before serving.
• •Assemble crostini no more than one hour before serving. The bread softens if it sits too long.

Frequently Asked Questions

Nutrition Information

1 serving (about 65g)