A Plethora of Peppers

Fire roasted peppers are great to have on hand and can be a quick and easy solution to the problem of storage and shelf life, especially when one goes overboard at the Farmer's Market.

Char them on all sides on the stove top over an open flame; sweat them in a bowl covered tightly with plastic wrap until cooled.  The skins will separate from the peppers and peel away easily.

Roasted peppers are as versatile as tomatoes; use them in sandwiches, salsas, dipping sauces and main dishes.  Here is a simple recipe for a wonderful bruschetta with goat cheese.  Serves approximately 2 as an appetizer.  


 

Roasted Red Pepper and Goat Cheese Bruschetta

3 large red peppers, charred. sweated, peeled and diced (about 2 cups)

1/2 tsp kosher salt

1/4 tsp fresh ground black pepper

4 slices of Pane Pugliese or other country Italian bread (Sullivan St. Bakery makes an excellent one)

2 garlic cloves peeled and smashed

2 tbs. olive oil plus olive oil for drizzling

4 oz. goat cheese softened

2 tbs. chopped fresh basil

Mix peppers with 2 tbs. oil, salt and pepper and set aside.

Rub bread with garlic cloves and drizzle with olive oil, Grill or toast bread.

Spread goat cheese on toasted bread, cover with red pepper mixture, garnish with fresh basil.
Platter and serve.