Tuesday, July 24, 2018

Sweet Italian Pepper and Goat Cheese Toasts



In my garden this summer I have been growing two varieties of sweet Italian peppers: Jimmy Nardellos and Marconi Reds. Both are considered frying peppers, although the Marconi Red--yes, singular; so far I've only gotten one--is at least three times the size of the Jimmy Nardellos.


These are what you could call "wash and wear" peppers. They don't need skinning. They barely need seeding. Put them on the grill, chop and add to a sauce, add raw to a salad, pickle them, or sauté and add to eggs or a quiche or wherever you enjoy a pepper.

I decided to culture bend and create a lovely summer appetizer.


This doesn't call for a strict recipe. All you'll need are olive oil, the sweet peppers, a red onion, garlic, sea salt and pepper, a baguette or long loaf of Italian bread, and a creamy cheese.


Slice the peppers into thin strips. Slice the red onion. Mince the garlic. Sauté them in olive oil until they're soft and just beginning to caramelize, then season with sea salt and freshly ground pepper. Want to change up or deepen the flavors? Add capers like I did. Or add toasted pine nuts. Add currants or diced dried figs. Or basil leaves. Or sauté a small amount of fennel root. Or a dash of sherry vinegar or dry sherry or your favorite red wine or balsamic vinegar.


Okay, once you've cooked up the peppers, turn on the broiler. Slice the bread in half lengthwise and into individual pieces (about 2 1/2 inches in length), then place in the broiler cut side up for just a few minutes. While the bread is lightly toasting, break up the cheese. It could be mozzarella or ricotta or panela, or--as I used--chevre (remember, I already acknowledged culture bending).



Pull the bread out of the oven and top with the pepper mixture. Then dot with the cheese. Put back under the broiler for about 3 to 4 minutes until the cheese begins to melt or darkens. Remove from the oven to plate and serve.


Have extra pepper mixture? Don't toss it! Add it to scrambled eggs. Or a tomato sauce. Make polenta and top each serving with a spoonful. Stir it into pasta. Just don't waste it!

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