Open-Faced Smoked Bell Pepper and Basil Sandwich with Goat Cheese Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Buy a wide loaf of bakery bread for the base of this sandwich. Cutting the bread diagonally yields a surface area large enough for the topping. Ingredients:
2 cups hickory wood chips |
4 medium red bell peppers |
cooking spray |
1/4 cup thinly sliced fresh basil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 (1-ounce) slices diagonally cut french bread (about 1/2 inch thick) |
1 large garlic clove |
1/4 cup (2 ounces) goat cheese |
2 1/2 tablespoons half-and-half |
1/8 teaspoon salt |
Directions:
1. Prepare grill.
2. To prepare bell peppers, wrap wood chips in a double layer of foil; pierce foil packet several times. Add foil packet to grill rack; grill 10 minutes. Place bell peppers on a grill rack coated with cooking spray; cover and grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, basil, 1/4 teaspoon salt, and black pepper.
3. To prepare crostini, coat both sides of bread with cooking spray. Place on grill rack; grill 30 seconds on each side until lightly browned. Remove from grill; rub each bread slice with garlic clove.
4. To prepare sauce, combine cheese, half-and-half, and 1/8 teaspoon salt in a small microwave-safe bowl; microwave at high 25 seconds; stir well with a whisk.
5. Top each crostino with about 1/3 cup bell peppers; drizzle each with about 1 tablespoon sauce.
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