Easy to whip up and not too filling, this colourful appetizer is a crowd-pleaser. Perfect for a little nosh before dinner, it can also work as a take along to a picnic or potluck. Just pack the elements separately and let people assemble their own on-site.Print
- 4 bell peppers, stemmed, seeded and cut into ¼-inch strips
- 1 large yellow onion, peeled and sliced into ¼-inch strips
- 30 ml or 2 tbsp extra virgin olive oil
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)
- 227 g or 8 oz herbed chevre, at room temperature
- 1 baguette, cut on the diagonal into ½” slices
- In a large skillet over medium heat, warm the olive oil and sauté the onions and peppers. Cook, stirring every few minutes until onions are caramelized and peppers are tender and slightly browned, (15 – 20 minutes). Season with salt & pepper and sprinkle with the fresh thyme.
- Toast both sides of the sliced baguette slices under the broiler until lightly golden. Allow the bread to cool a bit before spreading with the herbed goat cheese. Top with a generous portion of the peppers & onions and serve.