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Grilled ontario greenhouse sweet pepper crostini

Grilled ontario greenhouse sweet pepper crostini

By Matthew De Wet
10’ Prep time
10’ Cook time
20’ Total time
68 Calories
4 Serving

Summary

This is a great appetizer to serve when time is at a premium, because the bread and peppers can be barbecued up to 3 days in advance. simply refrigerate the peppers and store the bread in an airtight container. then assemble (and your kids can help too) just before serving.
Matthew De Wet 0 Followers

Step by Step

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Step 1

Place peppers over high heat on barbecue; cook, turning occasionally, until charred and blackened on all sides. Remove from barbecue. Cover with tea towel or bowl; let stand until no longer hot and skin begins to shrivel, about 10 minutes. Peel peppers, discarding skin. Cut in half and discard seeds. Slice thinly into strips that will fit on bread. Place in bowl and toss with basil, 2 tsp (10 mL) oil, garlic and salt and pepper to taste. Set aside.
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Step 2

Lightly brush bread with oil. Place on grill and barbecue until golden brown on both sides. Lightly spread each slice with goat cheese. Top with pepper mixture. Serve warm or at room temperature.

Ingredient

  • Ontario garlic, minced
    Ontario garlic, minced
    1 clove
  • Olive oil
    Olive oil
    10 ml
  • Greenhouse sweet peppers, preferably different colours
    Greenhouse sweet peppers, preferably different colours
    2 ontario
  • Shredded fresh ontario basil
    Shredded fresh ontario basil
    25 ml
  • Crusty roll or part of baguette, about 6-inches (15 cm) long, cut into 1/2-inch (2 cm) thick slices
    Crusty roll or part of baguette, about 6-inches (15 cm) long, cut into 1/2-inch (2 cm) thick slices
    1 thin
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