A TRIO OF ROASTED PEPPERS AND ASPARAGUS WITH A GOAT’S CHEESE CROSTINI

DSCN1596This is a hearty lunch made simple.  I use goat’s cheese because it’s delicious.

INGREDIENTS

1 large red pepper

1 large green pepper

1 large yellow pepper

1 Ciabatta loaf or baguette (any rustic bread)

180g goat’s cheese, such as Bucheron or Chabis, these cheeses have a harder texture on the outside which makes them easy to slice.

1 bunch of fresh asparagus

salt and pepper to taste

Extra-virgin olive oil

Balsamic vinegar

METHOD

1- Pre-heat the oven to 200C then place the whole peppers in a baking dish and bake them until the skin is charred all over.  Put them aside in a bowl and cover it with cling film.  After letting them rest for 10 minutes pull out the stems and cores, as well as any seeds, and then remove the skin with your hands.  Slice them into fine strips. Put aside.

2- In a medium size pan put water with salt and bring it to the boil. Drop in the asparagus and leave them for 2 to 3 minutes.  Take them out and place them in a bowl with iced water for a few minutes.  Drain them and put aside.

3- Heat the grill frying pan over a medium heat.  Slice the ciabatta (1cm/1/2 inch), brush the bread slices with olive oil.  Fry them until they are golden brown on both sides.

4- Place the Ciabatta slices on a baking sheet.  Top each one with 3 slices of goat’s cheese and put under the grill or in the oven for 5 minutes, or until the goat’s cheese begins to melt.

5- While the Crostinis are in the oven, in the same grill frying pan put 1 tablespoon of extra-virgin olive oil.  Fry the asparagus and peppers on a hot flame for 2 minutes, season with salt and pepper to taste.

6- To serve, arrange 1 crostini per person and put some of the asparagus and pepper mixture on the side.  Drizzle the vegetables with balsamic vinegar.  Serve immediately.

TIP

– Keep and eye on the crostinis when they are in the oven, the cheese melts and burns very quickly.

DSCN1527

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