Roasted Pepper Tartine

Name: Roasted Pepper Tartine
Total time: 20 min
Ingredients: 2 roasted red or yellow bell peppers (good-quality jarred peppers are fine); Salt and pepper; 1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried oregano; 2 garlic cloves, minced; 2 tablespoons extra-virgin olive oil; 4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches); 4 tablespoons sun-dried tomato purée (optional); 12 black olives, pitted; 4 ounces firm fresh goat cheese log or 4 ounces Camembert

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Total: 20 minutes

Servings: 4

Author : David Tanis

bread goat cheese olive

Ingredients

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2 roasted red or yellow bell peppers (good-quality jarred peppers are fine)Salt and pepper1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried oregano2 garlic cloves, minced2 tablespoons extra-virgin olive oil4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)4 tablespoons sun-dried tomato purée (optional)12 black olives, pitted4 ounces firm fresh goat cheese log or 4 ounces Camembert

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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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