S e r v es 8
3 medium bell peppers (1 red,
1 orange, and 1 yellow)
3 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
11/2 tsp. fresh thyme
1/4 tsp. kosher salt
Freshly ground black pepper
Grilled Garlic Bread (recipe on
the facing page)
1 41/2- to 51/2-oz. container of
soft, spreadable goat cheese
(such as Chavrie®), at room
Goat cheese speckled with fresh thyme is the perfect creamy counterpoint
to the sweet, tangy roasted peppers. Serve these crostini as an appetizer or
paired with a simple green salad for a light lunch.
- Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally,
until the skin chars all over, 15 to 20 minutes. Put the charred peppers in a
heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle,
about 30 minutes.
- Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of
thyme, the salt, and about 5 grinds of pepper. Mix well.
- Remove the pepper skins and seeds and cut the peppers into thin strips.
Add the peppers to the vinegar mixture and let them marinate for at least
1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead
and return to room temperature before assembling the crostini.)
- Spread each slice of the grilled garlic bread with a generous layer of
goat cheese, sprinkle with some of the remaining thyme, and top with a
tangle of the peppers and a small grind of black pepper. Serve immediately.
grilled garlic bread
S e r v es 8
8 3/4- to 1-inch-thick slices
crusty, artisan-style bread,
1/4 cup extra-virgin olive oil, for
1 to 2 large cloves garlic, peeled
Sea salt or kosher salt
Patience is the key to great grilled bread. Don’t be tempted to use high heat
or the bread will burn. Be sure to grill the bread, covered, over direct mediumlow heat.
Prepare a medium-low charcoal or gas grill fire. Brush both sides of the bread
with the oil and grill, covered, turning once, until golden and marked on both
sides, 1 to 3 minutes per side. Off the heat but while the bread is still hot, lightly
rub one side of each bread slice with the cut sides of the garlic—heat and friction from the bread will cause the garlic to “melt” into the bread. Sprinkle with
the salt and serve.