These crostini are absolutely the best. Red peppers are slow cooked in balsamic vinegar which makes them melt in your mouth. A perfect nibble for a tapas themed get together.
My husband raved about this appetizer I made the other night. We were still full from lunch, and we didn't want dinner, so I decided to make this appetizer. It sure is better than cereal, which we have been known to have if we're not that hungry for a meal. So, I made this tapas inspired crostini to nibble on.
This recipe is simple with few ingredients. Though it isn't quick, it is worth the wait. The peppers and olives cook in balsamic vinegar for an hour. You barely have to tend to them. You need to stir them occasionally, but otherwise, you let the low heat and the balsamic vinegar do its thing.
Here is what they look like after they have cooked for 45 minutes. Just a few more minutes and the peppers and olives will be even more deeper in color.
After an hour of cooking, the peppers and olives are ready. Time to make the crostini.
I cut a small baguette, on the diagonal, and drizzled the slices with some olive oil. I toasted them under the broiler for a few minutes. Then, I scraped a garlic clove over the toasted bread to give it some flavor. These were the perfect two-bite size.
You can definitely make the peppers and olives ahead of time. Refrigerate until ready to use and serve at room temperature. This would be a great addition to a charcuterie board too.
Let me know how like them! Until next time, friends. XO!
Red Pepper and Olive Crostini with Goat Cheese
Ingredients
3 red peppers, seeded, sliced thin
3/4 cup kalamata olives, pitted (or another you like)
1/4 cup balsamic vinegar
Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 small baguette, cut about 1/2 inch thick, on diagonal
1 garlic clove
About 2 to 3 ounces goat cheese, crumbled
Method
In a large skillet, add about 3 or 4 tablespoons of olive oil, 1/4 cup balsamic vinegar, peppers, and olives. Cook on the second to lowest heat setting on your stove for 45 minutes to an hour. Cooking time will depend on the thickness of peppers. Stir the peppers and olives a few time during cooking. While cooking, if peppers and olives look too dry, add some olive oil and a splash of vinegar. When finished, make the crostini.
Pre-heat broiler. Place baguette slices on a sheet pan and drizzle each piece with olive oil. Toast bread under the broiler. Watch closely, as to not burn the bread. Rub the garlic clove on each piece of bread. Top each piece with pepper and olive mixture and crumbled goat cheese.