Roasted Pepper Tartine


  • 2 fresh or roasted red or yellow bell peppers
  • Salt and pepper
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 12 black olives, pitted and chopped
  • 4 large 1/2-inch-thick slices bread
  • 4 tablespoons sun-dried tomato purée or 4 thin slices tomato
  • 4 ounces firm fresh goat cheese log

Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide. Put strips in a small mixing bowl and season well with salt and pepper. Add oregano, garlic, olive oil , and chopped olives, and stir to coat.

Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush with sun-dried tomato purée, if using, or place tomato slice on each piece of bread. Divide peppers among the 4 toasts and spread out to cover.

Top each toast with 1/2-inch slices of goat cheese. Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Serve hot.

Serves 4 as a main. From NY Times


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s