Roasted Red Peppers Goat Cheese Crostini

Roasted red pepper appetizers are a classic and so are goat cheese crostini. These roasted red peppers goat cheese crostini are a heavenly combination of these two. They are an absolute treat served as an appetizer or as a side dish. Add a salad in summer for a light meal, or a soup in winter for a light comfort food. The sweet roasted red peppers, marinated in balsamic and olive oil, combined with creamy goat cheese over warm crusty bread are a must try.

Don't you just love fancy names for simple things. I do! I love how we take a simple dish with simple ingredients and make it look so extraordinary. In fact, they are also priced so extraordinarily in restaurants!

My Aadi has recently been more curious about food and keeps asking questions. Last week, I was roasting red peppers and this is our conversation.

• Aadi: what are you making for dinner mom?
• I said: roasted red peppers goat cheese crostini.
• He was very excited. Then, when I served dinner he saw these and said: mom, these are the baguette toasts you always make. Why didn't you make the fancy thing you said earlier?
• I said: these are what I said earlier. Roasted red peppers goat cheese crostini.
• Aadi: what's crostini?
• I said: crostini is the Italian word for toast.
• Aadi - ah! that's funny! I thought last week you said bruschetta was toast.

What is crostini? What is bruschetta? and the difference between the two

Technically, both are toasted bread and make great Italian antipasti or appetizers.

• Crostini - is usually made with fine grain white bread mostly a baguette bread. While Bruschetta comes from the Italian word 'Bruscare', which means 'roast over coal'. It is made from roasting whole big slices of sourdough bread.
• A crostini is usually bite size pieces of toasts, which means you don't really need a fork and knife to cut into it. You just pop it into the mouth.
  But a bruschetta is often not just toasted over hot coal, but also served topped with salad, marinated toppings, meat, beans, fish. Honestly, a bruschetta can often be served as a filling sandwich on its own rather than an antipasto.

I must admit antipasti is one of my favorite things to eat and make. I would rather have a couple of antipasti choices than just one single big dish. And that would be a meal on its own for me.

I often make crostini or bruschetta for dinner in winter with a side of soup and salad. My kids absolutely love it. For me, it's a great way to keep dinner light, still making sure the kids get a wholesome meal.

Roasted red pepper appetizers are a huge hit anytime. There is so much you can do. A simple roasted red pepper crostini with balsamic dressing is a must try. Often the most amazing things are the simplest things in life.

The same goes for goat cheese appetizers. A simple goat cheese crostini topped with prosciutto is absolutely amazing. My favorite in summer is grilled goat cheese crostini topped with figs and a drizzle of honey.

Ingredients and substitutes

• Red Peppers  - Please use red peppers. They are not the same as the green, orange or yellow - trust me. And no, although they are red, they are not spicy. My little Rhea is 8 and she loves red peppers raw!! Just munches on them like she does her cucumbers or carrots.

• A unique taste I know. But to me goat cheese really takes these roasted red peppers crostini to a whole new level. Having said that, I have tried feta cheese as well as creamy French boursin cheese - both are absolutely delicious.

• A good balsamic vinegar is a luxury to have. And yet, you rather use just one tablespoon of good high quality balsamic than any cheap imitation you get at the supermarket - that's all I can say on this.

If you love roasted red peppers, you must check out my recipe for Roasted Red Pepper and garlic Tapanade or Roasted Red Peppers Goat Cheese Tart as well as the Best Red Pesto Pizza with Peppers  All are our family favorites.

Step by step instructions

Roast peppers

• Preheat the oven to 200 C / 390 F.
• Wash red peppers. Cut in half, remove stalk, seeds and any white trimmings.
• Brush peppers lightly with olive oil.
• Place skin side facing up on an aluminum foil lined baking tray.
• Roast for about 25 minutes when it's soft and the skin is all charred.
• Remove from oven and wrap the aluminum foil from the baking tray around peppers.
• This will retain the steam and help clean the peppers.
• After ten minutes - open the foil and remove all charred skin.
• You can wash the red peppers if the charred skin bothers you, but I prefer not to.
• Roughly chop them into long slices.
• Place the roasted peppers in a bowl, add the balsamic vinegar and olive oil - stir well to marinate.
• Keep the marinated roasted peppers in a warm place until you are ready to serve.
  Or keep them in the fridge for a couple of days. They do taste delicious cold.

Prepare the crostini

• Close to serving time, cut the baguette at an angle into slices, not too thin or thick.
• Brush them with either olive oil or the liquid from the peppers (which is now flavored with roasted red peppers, balsamic and olive oil).
• Toast them or broil them in a hot oven for 2 minutes.
• Top with the marinated roasted red peppers.
• Crumble the goat cheese on top.
• Garnish with cilantro or any fresh herb.
• Enjoy!

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Printable Recipe

Roasted Red Peppers Goat Cheese Crostini Antipasti

Author: Veena Azmanov

5 from 11 votes

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Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Calories: 154kcal

Adjust Servings Here: 4 servings

Description

Roasted red pepper appetizers are a classic and so are goat cheese crostini. These roasted red peppers goat cheese crostini are a heavenly combination of these two. They are an absolute treat served as an appetizer or as a side dish. Add a salad in summer for a light meal, or a soup in winter for a light comfort food. The sweet roasted red peppers, marinated in balsamic and olive oil, combined with creamy goat cheese over warm crusty bread are a must try.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Ingredients 

1x2x3x

• ▢ 2 Baguette
• ▢ 4 Red peppers (large)
• ▢ 7 oz (200 g) Goat cheese
• ▢ ¼ cup (4 tablespoon) Olive oil
• ▢ 2 tablespoon Balsamic vinegar
• ▢ ¼ teaspoon Salt ((if needed) )
• ▢ ¼ teaspoon Pepper
• ▢ 2 tablespoon Cilantro (for garnish )

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Instructions

Roast Peppers

• Preheat the oven to 200 C / 390 F.
• Wash red peppers. Cut in half, remove stalk, seeds and any white trimmings.
• Brush peppers lightly with olive oil.
• Place skin side facing up on an aluminum foil lined baking tray.
• Roast for about 25 minutes when it's soft and the skin is all charred.
• Remove from oven and wrap the aluminum foil from the baking tray around peppers.
• This will retain the steam and help clean the peppers.
• After ten minutes - open the foil and remove all charred skin.
• You can wash the red peppers if the charred skin bothers you but I prefer not to.
• Roughly chop them into long slices.
• Place the roasted peppers in a bowl, add the balsamic vinegar and olive oil - stir well to marinate.
• Keep the marinated roasted peppers in a warm place until you are ready to serve. Or keep them in the fridge for a couple of days. They do taste delicious cold.

Prepare the Crostini

• Close to serving time, cut the baguette at an angle into slices, not too thin or thick.
• Brush them with either olive oil or the liquid from the peppers (which is now flavored with roasted red peppers, balsamic and olive oil).
• Toast them or broil them in a hot oven for 2 minutes.
• Top them with the marinated roasted red peppers.
• Crumble the goat cheese on top.
• Garnish with a cilantro or any fresh herb.
• Enjoy!

Nutrition Information

Serving: 100- gCalories: 154- kcalCarbohydrates: 12.7- gProtein: 5.6- gFat: 9- gSaturated Fat: 3.3- gPolyunsaturated Fat: 5.7- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 8- mgSodium: 185- mgPotassium: 0- mgFiber: 1.6- gSugar: 3.6- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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