Now, my husband isn't a fan of tomatoes--the closest thing besides red sauce for pasta or pizza or salsa I could get him to willingly eat was "tomato bread" when we were in Barcelona, which, admittedly, was in a class all its own.
I love bruschetta, but I'd be making a disappointingly tiny amount for just me to eat. I'm not opposed to it, but most of the time I make things we'll both eat.
So, I found this recipe for Goat Cheese and Roasted Pepper Crostini on Cook Like A Champion. It was the perfect compromise--tiny bits of bread decorated with snowy goat cheese and pepper confetti.
|Picture from Cook Like A Champion|
I made a few alterations to the recipe, though. I cheated a bit and bought a jar of roasted red peppers (I thoroughly drained what I wanted to use and they worked wonderfully sliced into very thin ribbons), and I discovered at the last minute that my poor basil had committed suicide (gone moldy) so I didn't use it. I didn't measure the olive oil when pouring it over the baguette slices, but I did use a paper towel to dab it around and somewhat evenly coat the bread. As for mixing the peppers with olive oil and ground pepper, I figured that the peppers were flavorful enough and skipped out on this. I did put some freshly ground black pepper over the tops before serving, though.
Oh, and a slice of baguette cut on a bias to get slightly more surface area worked great--and after cutting a few, I discovered that a thin slice of about a half inch was perfect. Just wide enough to be supportive of the goodies on top, but not thick enough to cut your mouth up on the crunchy slice while chewing.
The garlic is a must-do--my favorite part of making them was to smear the garlic clove all over the hot, olive-oily bread.
We served it with tuna in extra virgin olive oil scooped up with more baguette, and it was a wonderful light meal.
Hubs liked it so much he insisted we make it when we have our (eventual) house warming party, and he's already requested it a second time in the same week.
I think we have a winner!