Roasted Pepper Tartine

5.0

(176)

cooking.nytimes.com
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Total: 20 minutes

Servings: 4

Cost: $7.26 /serving

Roasted Pepper Tartine

Ingredients

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Instructions

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Step 1

Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide. Put strips in a small mixing bowl and season well with salt and pepper. Add marjoram, garlic and olive oil and stir to coat.

Step 2

Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush with sun-dried tomato purée, if using. Divide peppers among the 4 toasts and spread out to cover. Tuck the olives here and there.

Step 3

Top each toast with 1/2-inch slices of goat cheese or Camembert (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.

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