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Marinated Basil and Garlic Peppers on Goat Cheese Tartines | Magnolia Days

Marinated Basil and Garlic Peppers on Goat Cheese Tartines

Marinated Basil and Garlic Peppers on Goat Cheese Tartines are wonderful open-face sandwiches. They are a great meatless meal for any night of the week.
Course Condiment
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 sandwich-sized tartines
Author Cara Mangini

Ingredients

  • 2 tablespoons plus 1/2 cup extra-virgin olive oil
  • 2 red bell peppers stemmed, seeded, and thinly sliced into 1/8-inch-thick strips
  • 1 poblano pepper stemmed, seeded, and thinly sliced into 1/8-inch-thick strips
  • 1/2 teaspoon fine sea salt
  • 1/2 cup white balsamic vinegar white wine vinegar, or red wine vinegar
  • 2 garlic cloves thinly sliced
  • 1/2 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup loosely packed basil leaves finely sliced
  • 6 large crostini
  • 8 ounces fresh goat cheese or ricotta cheese
  • Flaked sea salt
  • 1/4 cup toasted pine nuts optional

Instructions

  1. Heat the 2 tablespoons of oil in a large skillet over high heat. Add the peppers and 1/4 teaspoon of the fine sea salt and cook, turning often, until the peppers have lost all firmness and started to blacken on the edges, 7 to 10 minutes. Remove from the heat.
  2. Combine the vinegar, garlic, sugar, the remaining 1/4 teaspoon of salt, and the black pepper in a large, wide-mouth jar. Add the warm peppers and stir them until they are fully coated with the vinegar mixture. Let the mixture stand for 30 minutes, then add the remaining 1/2 cup of olive oil and half of the basil. Stir well, and let it stand for another 30 minutes. Serve immediately or, ideally, cover the jar and chill overnight for maximum flavor. You can store the peppers in an airtight container in the refrigerator for up to 1 week.
  3. Before assembling the crostini, bring the marinated peppers to room temperature. Spread the cheese atop the crostini, dividing it evenly, then top with a spoonful of peppers and the remaining basil ribbons. Sprinkle with flaked sea salt and the toasted pine nuts if you wish.

Recipe Notes

You can use another sweet pepper in place of the poblano pepper if you wish.

Time stated does not include time for marinating peppers.

Recipe copyright © 2016 by Cara Mangini and used with permission from Workman Publishing Company.