It’s time for another Monthly Mingle, an event started by Meeta of What’s for Lunch, Honey?, and hosted this month by Mansi of Fun and Food. The theme this time is vegetarian Appetizers and Hors d’Oeuvres.
As it happens, in March, our neighborhood civic league sponsored a progressive dinner, where our house hosted the appetizer course, and two other neighbors hosted the main dish and dessert courses. There were several vegetarians in the group, so my co-hosts and I made mostly veg appetizers. One favorite was Crostini with Goat Cheese and Roasted Peppers. It was a hit, so that’s my submission to this event.
Crostini with Goat Cheese and Roasted Peppers
1 loaf French baguette
2 red and 2 yellow bell peppers, or 1 15-oz. jar roasted peppers
3 cloves garlic, minced
1 tsp. dried oregano, crumbled
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
8 oz. goat cheese
Slice baguette on a diagonal into 1/2-inch slices. Toast in a 350-degree oven till lightly browned. Cool on wire racks and set aside.
Preheat broiler on high. Halve, core, and seed peppers; flatten with your hand. Broil 3 inches away from broiler flame on cookie sheet for 8 minutes, until skin is charred black. Remove from oven and place in a plastic bag for 15 minutes to steam; pull off and discard skin.
Cut peppers into 2-inch x 1/4-inch strips and place in a baking dish or other wide, flat dish. Sprinkle garlic, oregano, vinegar and olive oil evenly over peppers. Set aside to marinate for 2-3 hours.
Stir peppers to mix up the colors. Spread a thin layer of goat cheese on baguette slices. Top with peppers and serve.