At a Super Bowl Party filled with Velveeta-laden spreads and greasy potato chips, crostini can be a welcome alternative. This recipe is one of my favorites: it pairs creamy goat cheese, tart red peppers and a toasty baguette for a refreshing break from the norm.
Bell Pepper and Goat Cheese Crostini
From Vegetarian Sandwiches, by Paulette Mitchell:
Makes 8 crostini
You will need:
1/2 cup thinly-sliced red onion
1/2 red bell pepper, cut into 1/8 inch wide strips
2 cloves garlic, minced
2 tablespoons red wine vinegar
salt and pepper to taste
1 Tbsp. olive oil
4 oz. crumbled goat cheese
1 french baguette
*I added chopped fresh basil to mine, but it's up to you
For the bruschetta topping:
Heat olive oil in a large, nonstick skillet on medium-high heat. Add onion, cook for about four minutes. Then, stir in bell peppers and garlic and cook for about five more minutes. Remove from heat and add salt, pepper, and vinegar (and basil, if applicable).
For the crostini:
Preheat your oven or broiler to 400 degrees F. Cut slices from baguette, about 3/8 inch thick. Brush both sides with olive oil and bake about two minutes per side, until the slices are golden but still soft in the middle.
Top with crumbled goat cheese and bruschetta topping. Serve immediately.
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