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
Herbed Goat Cheese Crostini with Caramelized Peppers
A quick and savoury appetizer with silky caramelized peppers and onions on a bed of tangy goat cheese served on crisp baguette slices.
- Yield: 24 1x
- 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.
Looks yummy! In these parts, zwiebelrostbraten (a slice of tender boneless prime rib seared and then nestled in lots of caramelised onions) is a favorite fall meal. As long as I’m cooking that many onions, let’s do some more…Largest saute pan, Marsala and butter, low and slow until they’re golden and sweet. They freeze beautifully, as do peppers. Then you can pop out this recipe with almost no notice or work. They make an easy onion soup, too. I’ve tried it with Vidalias, but they turn to mush. Yellow is the best for texture, and red is interesting too. Hail to the allium family!
Yum, yum, yum! Tender roast beef and caramelized onions? Sign me up. Agree wholeheartedly on do a whole bunch at once. They keep in the fridge in a mason jar for quite a while, as well as freezing beautifully. And you’re so right about needing to use yellow onions.
Vidalias do have their uses; I made white onion soup last week with chestnut chunks (nestled in the bottom of the bowl into which one ladles the soup) and a garnish of parsnip chips. I reverse engineered this from the memory of one we had at the Wheatsheaf pub in Kent. Well received by all!
It’s so much fun swapping recipe tips with you, Beatrice!