Tartine De Poivrons Et Fromage De Chèvre |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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An open-faced sandwich with sautéed red peppers and goat cheese. Ingredients:
2 tablespoons olive oil |
1 onion, thinly sliced |
2 red bell peppers, seeded and cut into strips |
2 yellow bell peppers, seeded and cut into strips |
2 garlic cloves, pressed |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 teaspoon fresh thyme leave |
1/4 cup dry white wine |
6 slices country bread, cut thick and lightly toasted |
10 ounces goat cheese, sliced into 12 1/4-inch thick slices |
3 tablespoons extra virgin olive oil |
2 tablespoons freshly chopped parsley |
Directions:
1. Place a large saucepan over medium heat, pour in the oil and heat.
2. Add the onions and cook about 5 minutes or until soft, but not colored.
3. Add the peppers and garlic and cook, stirring occasionally about 3 minutes.
4. Sprinkle with 1/2 teaspoon salt, pepper and the thyme and cook until the juices have evaporated.
5. Stir in the wine, scraping the bottom of the pan. Cook until the wine has evaporated, about 2 minutes.
6. Preheat the oven to 400°F Place the toasted bread on a baking sheet that is lined with parchment paper or foil.
7. Divide the peppers among the bread and top each with 2 slices of cheese. Bake for 6-8 minutes or until the cheese is melted.
8. To serve:.
9. Cut the toasts in half diagonally. Drizzle with some of the extra virgin olive oil and sprinkle with the parsley. Serve.
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