Grilled pepper, goat cheese & prosciutto crostini
Here’s a simple recipe that yields lots of homemade crostini.
I suggest you prepare the first five steps in advance and finish the recipe right before your guests arrive.
Particularities
- ServesYields 15 bites
- Prep time10 min
- Cook time35 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 ciabatta baguette
- 7 oz goat cheese (for those of you in Quebec, I recommend using Chèvre des neiges)
- 5 slices prosciutto, sliced in thirds
For the grilled peppers
- 1 tablespoon vegetable oil
- 1 yellow pepper
- 1 red pepper
- 2 tablespoons fresh oregano, chopped
Replacement optionsor other herb of your choice
- Salt and pepper, to taste
Steps
- Brush vegetable oil on the peppers and place on a baking dish.
- Grill for 5 minutes on each side (all four) for a total of 20 minutes.
- Place the peppers in a bowl, cover with plastic wrap, and let cool to room temperature.
- When the peppers are cool enough to touch, peel and dice them.
- In a bowl, combine the peppers and fresh herbs. Season generously.
- Preheat the oven to 375˚F and slice the ciabatta into 15 half-inch-thick crostini rounds.
- Garnish each slice of bread with a bit of prosciutto, a piece of goat cheese, and some of the pepper topping. Bake for 15 minutes and serve.
Tips & tricks
TO SAVE TIME :
Use store-bought roasted peppers and rinse them well.
Recipe published on August 19, 2018
