Roasted Pepper And Goat Cheese Crostini (Video)
It’s funny. When I first planned the recipe for this weeks video I was brainstorming what types of recipes I thought people would be searching for this time of the year.
My thought process went something like this:
Parties, drinks, social events, holiday parties, etc. And so naturally I concluded some type of hand-held, easy to make, quick to prepare, and relatively healthy appetizer would make a great choice.
But as I prepare this weeks post, I just have to giggle, simply because I realize that the scenarios that I think of around the holidays are SO not aligned with the reality of what my holiday season actually looks like.
I am not swamped with holiday parties.
Not meeting tons of friends for holiday cocktails.
Not invited to any parties.
And certainly not bouncing around from event to event.
What I am doing is:
Making lots of cookies with my daughter.
Letting my son put the sprinkles on (even though more land on the floor than on the cookie).
Filling out Christmas cards.
Perusing the internet in an attempt to buy gifts on line.
And trying to tie up loose ends before heading back east for the next couple of weeks.
Truth be told, I have NO reason to make this crostini other than to share a delicious idea with you!
So I hope you enjoy it or at the very least enjoy looking at the photo and watching the video! And if you have a reason to make and enjoy this dish, I’d love to her all about it down in the comments below!!
Roasted Pepper & Goat Cheese Crostini
Yield: 10 crostinis
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1 mini loaf sourdough bread (4 oz.)
- 2 cloves of garlic (one left whole, one minced)
- 4oz. goat cheese
- 12oz. jar of roasted peppers, cut into strips
- 1 tsp. extra virgin olive oil
- 2 tsp. balsamic vinegar
- 2 tbsp. fresh chopped parsley
- 2 tbsp. walnuts, chopped up
- Salt and pepper to taste
Pre-heat oven to 450.
Slice bread into thin slices (I usually get 10 slices not including the rounded ends). Place them on a rimmed baking sheet and pop in the oven for 5 minutes or until slightly browned and toasty on the edges.
Rub each slice of hot bread with one of the garlic cloves. The garlic will melt into the bread infusing its flavor and adding moisture to the crostini’s. Set aside.
For the topping, drain and slice the peppers into thin strips. In a small bowl, combine peppers, olive oil, balsamic vinegar, parsley, and walnuts. Mix everything together and season with salt and pepper.
Put a light shmear of goat cheese over each crostini and top with a dollop of the roasted pepper mixture. Enjoy!
Makes 10 crostini’s (Serving size = 2 crostini’s)
Calories: 195; Total Fat: 9.9g; Saturated Fat: 3.9g; Cholesterol: 10mg; Carbohydrate: 18g; Dietary Fiber: 1.6g; Sugars: 3.1g; Protein: 8.1g