Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers

Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.

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Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers
Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.
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2219 calories
375 g
0 g
50 g
68 g
9 g
1310 g
3912 g
41 g
0 g
38 g
Nutrition Facts
Serving Size
1310g
Servings
8
Amount Per Serving
Calories 2219
Calories from Fat 436
% Daily Value *
Total Fat 50g
76%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 24g
Cholesterol 0mg
0%
Sodium 3912mg
163%
Total Carbohydrates 375g
125%
Dietary Fiber 24g
96%
Sugars 41g
Protein 68g
Vitamin A
24%
Vitamin C
1710%
Calcium
184%
Iron
153%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 3 medium bell peppers (1 red, 1 orange, and 1 yellow)
  2. 3 tablespoons balsamic vinegar
  3. 2 tablespoons extra-virgin olive oil
  4. 1-1/2 teaspoons fresh thyme
  5. 1/4 teaspoon kosher salt
  6. Freshly ground black pepper
  7. 1 recipe Grilled Garlic Bread
  8. 1 4-1/2- to 5-1/2-ounce container of soft, spreadable goat cheese (such as Chavrie), at room temperature
What you do
  1. Prepare a medium-high grill fire.
  2. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 minutes
  3. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 minutes.
  4. Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 teaspoon of the thyme, salt, and about 5 grinds of pepper. Mix well.
  5. Remove the pepper skins and seeds and cut the peppers into thin strips.
  6. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.
  7. Spread each slice of the grilled garlic bread with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper.
  8. Serve immediately.
Adapted from Fine Cooking
Beta Nutrition
calories
2219
fat
50g
protein
68g
carbs
375g
Full Info.
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/