Roasted Pepper and Goat Cheese Toasts
9th August, 2010 - Posted by Emily - Comments
Here’s my attempt to catch up on my blog! We are all settled in Colorado and are hoping for some visitors sometime soon. I promise to cook for you if you come visit!
We went to the Boulder Farmers’ Market on Saturday and picked up some various things, including a baguette, strawberries, the best tortilla chips ever, some corn, and a yellow watermelon.
I used the baguette from the farmers’ market to make these toasts, inspired by a recipe from the Barefoot Contessa.
Roasted Pepper and Goat Cheese Toasts
Baguette, sliced 1-inch thick on the diagonal
Goat cheese
Roasted bell peppers (make your own, or from a jar)
Caramelized onions (see below for instructions)
Basil
Balsamic vinegar
For the caramelized onions:
Slice one onion thinly. Melt one tablespoon of butter in a saucepan over medium heat. Add the onions and season with salt. Cook, stirring occasionally, until onions are very soft and brown.
To assemble:
Drizzle the baguette slices with a little olive oil. Toast in the oven at 350 degrees until golden brown. Spread with goat cheese. Top with caramelized onions and then the roasted peppers. Garnish with a drizzle of balsamic vinegar and a sprinkling of basil. Season with salt and pepper.