Grilled Goat Cheese Crostini Witan Tangle Of Marinated Roasted Peppers
3 medium bell peppers (1 red,
1 orange, and 1 yellow)
3 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
11 tsp. fresh thyme
1 tsp. kosher salt freshly ground black pepper Grilled Garlic
Bread (recipe on the facing page)
1 41- to 51-oz. container of soft, spreadable goat cheese (such
as Chavrie®), at room Temperature
1. 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.
2. Meanwhile, in a large bowl, combine the balsamic vinegar,
olive oil, 1 tsp. of thyme, the salt, and about 5 grinds of pepper. Mix well.
3. 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.)
4. 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.
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