Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers

Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers

SERVES 8

• 3 medium bell peppers (1 red, 1 orange, and 1 yellow)
• 3 Tbs. balsamic vinegar
• 2 Tbs. extra-virgin olive oil
• 1 1/2 tsp. fresh thyme
• 1/4 tsp. kosher salt Freshly ground black pepper Grilled Garlic Bread (recipe on the facing page)
• 1 4 1/2- to 5 1/2-oz. container of soft, spreadable goat cheese (such as Chavrie®), at room temperature

Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.

1. Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 minutes. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 minutes.
2. Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of thyme, the salt, and about 5 grinds of pepper. Mix well.
3. Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.)
4. Spread each slice of the grilled garlic bread with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. Serve immediately.

PER SERVING:

• 280 CALORIES
• 8G PROTEIN
• 30G CARB
• 14G TOTAL FAT
• 3.5G SAT FAT
• 8G MONO FAT
• 1G POLY FAT
• 5MG CHOL
• 540MG SODIUM
• 2G FIBER