Crying Onions

It’s unfortunate that bruschetta has become synonymous with tomato, garlic, mozzarella and basil on toasted bread. I can’t deny that in peak tomato season, the classic American version can be an immensely satisfying snack on a hot day. But on occasion, the classic combination could do with some mixing up.

Enter red peppers. I love roasting them, because they become the perfect blend of soft and crisp. It’s so easy to do, yet it seems undeniably fancy. Usually, you roast the peppers whole, then put them in a paper bag or covered bowl to steam. Then, you take the skins off the peppers, cut them open and take out the seeds. It’s an easy, but sometimes unpleasant process when you open the peppers and near boiling steam trapped in the center gushes out onto your hands. So today, I did it differently.

I decided to go the easy, lazy route here, and I couldn’t be more thrilled with the results. I cut the peppers in half and took out the seeds while they were raw, and kept the skins on after roasting to keep all that tasty charred flavor and color.

Almonds add a bit of crunch crunch to the mix, and goat cheese adds some salty deliciousness to balance it out. All in all, it’s a perfect summer treat.

You Need:

• 2 red bell peppers, halved and seeds taken out
• 1 tsp. canola oil
• 2/3 cup sliced almonds
• 1 tbsp honey
• salt and pepper
• 1 baguette, sliced into 3/4 inch slices
• 1 small log goat cheese, crumbled with a fork (or buy the pre-crumbled stuff)
• parsley, chopped (for garnish)

What to do:

1. Put your oven rack high in the oven, and turn on the broiler. Rub the oil on the skins of the red pepper. Put them skin side up on a baking sheet and stick them under the broiler, until the skin starts to blacken. When they come out, let them cool until you can touch them, and chop them into small pieces. Put into a mixing bowl.
2. Put the almonds in a skillet on high heat. Stir occasionally, until they begin to brown. Add to the peppers.
3. Add honey and stir to combine. Salt and pepper to taste. Stick in the fridge until cool.
4. Toast the baguette slices, either in a toaster oven or under the broiler, until they begin to turn brown. Allow the bread to cool, and then arrange on a plate. Top slices with the pepper mixture, and then sprinkle with goat cheese. Garnish with parsley.

Tags: vegetarian

Posted July 20th, 2009 at 5:09 pm. Categories: appetizers, snacks. Leave a comment or trackback from your own site.