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 Time15minutes
Cook Time10minutes
Total Time25minutes
Servings2sandwich-sized tartines
AuthorCara Mangini
Ingredients
2tablespoonsplus 1/2 cup extra-virgin olive oil
2red bell peppersstemmed, seeded, and thinly sliced into 1/8-inch-thick strips
1poblano pepperstemmed, seeded, and thinly sliced into 1/8-inch-thick strips
1/2teaspoonfine sea salt
1/2cupwhite balsamic vinegarwhite wine vinegar, or red wine vinegar
2garlic clovesthinly sliced
1/2teaspoonsugar
1/8teaspoonfreshly ground black pepper
1/2cuploosely packed basil leavesfinely sliced
6large crostini
8ouncesfresh goat cheese or ricotta cheese
Flaked sea salt
1/4cuptoasted pine nutsoptional
Instructions
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.
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.
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.