This is a great appetizer to serve when time is at a premium, because the bread and peppers can be barbecued up to 3 days in advance. Simply refrigerate the peppers and store the bread in an airtight container. Then assemble (and your kids can help too) just before serving.

Recipe Tags:

About 12 appetizers

Preparation Time:

Cooking Time:

Servings: 4

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Ingredients

  • 2 Ontario Greenhouse Sweet Peppers, preferably different colours
  • 2 tbsp (25 mL) shredded fresh Ontario Basil
  • 2 tsp (10 mL) olive oil
  • 1 clove Ontario Garlic, minced
  • Salt and pepper
  • 1 thin crusty roll or part of baguette, about 6-inches (15 cm) long, cut into 1/2-inch (2 cm) thick slices
  • 1/2 cup (125 mL) olive oil
  • Creamy Ontario Goat Cheese, at room temperature

Instructions

Place peppers over high heat on barbecue; cook, turning occasionally, until charred and blackened on all sides. Remove from barbecue. Cover with tea towel or bowl; let stand until no longer hot and skin begins to shrivel, about 10 minutes. Peel peppers, discarding skin. Cut in half and discard seeds. Slice thinly into strips that will fit on bread. Place in bowl and toss with basil, 2 tsp (10 mL) oil, garlic and salt and pepper to taste. Set aside.

Lightly brush bread with oil. Place on grill and barbecue until golden brown on both sides. Lightly spread each slice with goat cheese. Top with pepper mixture. Serve warm or at room temperature.

Nutritional information

  • Protein: 3 grams
  • Fat: 4 grams
  • Carbohydrate: 5 grams
  • Calories: 68