Tartine De Poivrons Et Fromage De Chèvre

Total Time
25mins
Prep 10 mins
Cook 15 mins

An open-faced sandwich with sautéed red peppers and goat cheese.

Ingredients Nutrition

Directions

  1. Place a large saucepan over medium heat, pour in the oil and heat.
  2. Add the onions and cook about 5 minutes or until soft, but not colored.
  3. Add the peppers and garlic and cook, stirring occasionally about 3 minutes.
  4. Sprinkle with 1/2 teaspoon salt, pepper and the thyme and cook until the juices have evaporated.
  5. Stir in the wine, scraping the bottom of the pan. Cook until the wine has evaporated, about 2 minutes.
  6. Preheat the oven to 400°F Place the toasted bread on a baking sheet that is lined with parchment paper or foil.
  7. 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.
  8. To serve:.
  9. Cut the toasts in half diagonally. Drizzle with some of the extra virgin olive oil and sprinkle with the parsley. Serve.

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