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Festive Balsamic Roasted Red Peppers & Goat Cheese Crostinis

Sometimes I think as people, we are very much like a quilt - a patchwork of squares of experiences and memories, held together by a mix of shabby and perfect stitching.

And the order I get, when a memory fleetingly passes through my mind, it does so with such intensity that time becomes meaningless and the memory remains so vivid like it was just yesterday.

Food makes me happy. It can also makes me pensive. As I'm sure it does for you too.

After all if you think about it, how many of your most precious memories have a lovely meal or a food associated with it?

Quite a many, I should think.

The friendship that gave me my first taste of these goat cheese with balsamic soaked red peppers on a perfectly crusty French bread, has long gone.

The memory of the perfect medley of flavors, hasn't.

This is a fabulous appetizer with happy colors that make it perfect for a holiday table. Lovely toasted artisanal bread topped with balsamico soaked roasted red peppers on a bed a goat cheese.

It's so delicious, it's a taste of happy with each bite!



Recipe for

Festive Balsamic Roasted Red Peppers & Goat Cheese Crostinis

Serves 4

Shopping list:

1 loaf of Sourdough bread or Italian Pane, pre-sliced into 1/4 inch-thick slices

3 large roasted red bell peppers, store bought 2 cloves garlic, peeled

8 oz. goat cheese 3 tbsp. balsamico, good quality balsamic vinegar from Modena such as Villa Manodori or similar

1/4 cup olive oil

1/2 tbsp. honey 1/2 tsp sea salt

1/4 tsp black ground pepper

for garnish:

chopped fresh chives, to yield 2 tbsp.


Marinade: In a medium mixing bowl, combine the balsamico (balsamic vinegar), honey, olive oil, salt and pepper. Whisk vigorously until thoroughly blended. Red Bell Peppers - Chop the peppers and add to the marinade.

Soak the peppers in the marinade for at least an hour and several if possible, so all the flavors meld.


Preheat the oven to 425 deg. F. Finely chop the chives and set aside.

Spray a 11" x 17" pan with non stick baking spray and line with parchment paper. The spray acts as a 'glue' for the paper.

Place 8 bread slices in a single layer baking tray.

Bake in a hot oven for about 6 minutes and turn over for another 4 minutes. Remove from the oven and quickly rub each slice with a peeled garlic clove.


In a bowl, break up the goat cheese so it is easy to spread.

Place the toasted bread on a platter. Using a butter knife or dinner table knife spread the goat cheese in a uniform layer over the bread. Continue till all the crostini are been covered with goat cheese.

Using a slotted spoon, spoon the drained red peppers uniformly over the bread slices. Continue until all the crostini are topped with the red peppers.

Cook's Note: Be sure to drain away any excess marinade as you spoon the peppers on the bread. You do not want dripping bread slices.

Sprinkle the chopped chives over the crostini for a splash of color. Serve immediately.



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