Crostini With Cheese Torta & Marinated Bell Peppers |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From A Taste of Italy (1996) by The American Cooking Guild: A combination of dazzling colors, the bell pepper topping turns this cheese torta into a spectacular party appetizer! Cook time is marinating time. Ingredients:
2 large roasted sweet peppers (red & yellow, see our basic roasted red peppers) |
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh parsley, minced |
1 tablespoon fresh basil, minced |
1 tablespoon capers |
1 small garlic clove, finely minced |
salt and black pepper, freshly ground (to taste) |
1 (8 ounce) package cream cheese, room temperature |
1 (4 ounce) package feta cheese (flavored with basil and tomato or plain feta) |
3 ounces goat cheese (preferably fresh young ) |
2 tablespoons pine nuts, toasted |
fresh basil (for garnish) |
1 loaf bread (for plain crostini, crusty baguette or chewy peasant-style bread) |
Directions:
1. Dice roasted bell peppers into squares.
2. Combine vinegar, oil, herbs, capers, and garlic. Add salt and pepper.
3. Marinate 30 minutes.
4. In a small bowl, blend cream cheese, feta, and goat cheese until smooth.
5. Shape into a mound on a large serving plate; slightly flatten the top.
6. Pour peppers over cheese; garnish with pine nuts and basil. Surround with crostini.
7. For Plain Crostini: Preheat oven to 300 degrees. Cut bread into 1/2-inch slices; cut large slices in half. Toast on a baking sheet for 20-25 minutes. When golden brown, rub with garlic if desired. Brush with extra virgin olive oil or melted butter. Bread can also be pan-fried in oil or butter.
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