Wednesday, May 22, 2013

Roasted Red Pepper and Goat Cheese on Ciabatta

As spring comes around the corner, this is something I find myself siding towards. It's best served cold, and no one enjoys cold fingers in the winter. But, ahhhh, in the spring, when you can finally get outside and enjoy lunch at the park or with your window open, this is a winner. It's fresh, very satisfying, and messy as all get out. Make sure you have napkins and don't care what you look like while you're eating. If you do care, eat alone or learn to glory in the goodness of well made food. I pick the later and try to do it with class.


4 Ciabatta rolls, halved
8 oz goat cheese, at room temp
8-12 basil leaves

1 Jar of roasted red peppers, or 2 whole roasted red peppers
1/3 c balsamic vinegar
1/4 c olive oil
2 tablespoons capers, plus 1 tablespoon juice
2 cloves minced garlic

Drain canned peppers and place back in jar, or place roasted peppers in a shallow bowl. Mix balsamic vinegar, oil, capers, garlic, and salt/pepper and pour over peppers. For best results, marinate over night. For those who are craving this a little more immediately, spoon some sauce onto the bread to get the flavor effect.

Toast bread, layer on cheese, peppers, and top with basil leave.

Short hand: Marinate peppers, layer goat cheese, peppers and basil on toasted ciabatta bread. Eat like the Gods. 

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