Prep 10 mins
Cook 15 mins
An open-faced sandwich with sautéed red peppers and goat cheese.
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 red bell peppers, seeded and cut into strips
- 2 yellow bell peppers, seeded and cut into strips
- 2 garlic cloves, pressed
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 teaspoon fresh thyme leave
- 1⁄4 cup dry white wine
- 6 slices country bread, cut thick and lightly toasted
- 10 ounces goat cheese, sliced into 12 1/4-inch thick slices
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly chopped parsley
- Place a large saucepan over medium heat, pour in the oil and heat.
- Add the onions and cook about 5 minutes or until soft, but not colored.
- Add the peppers and garlic and cook, stirring occasionally about 3 minutes.
- Sprinkle with 1/2 teaspoon salt, pepper and the thyme and cook until the juices have evaporated.
- Stir in the wine, scraping the bottom of the pan. Cook until the wine has evaporated, about 2 minutes.
- Preheat the oven to 400°F Place the toasted bread on a baking sheet that is lined with parchment paper or foil.
- Divide the peppers among the bread and top each with 2 slices of cheese. Bake for 6-8 minutes or until the cheese is melted.
- To serve:.
- Cut the toasts in half diagonally. Drizzle with some of the extra virgin olive oil and sprinkle with the parsley. Serve.