Name: 107 States Crostini And Pepperonata, White Anchovy, Chevre Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 loaf Baguette; 4 tbs Olive oil; 2 medium Red bell pepper; 1 medium Yellow bell pepper; 1 medium Onion; 2 cloves Garlic; 400 g Canned diced tomatoes; 2 tbs Red wine vinegar; 1 cup Fresh basil leaves; 100 g White anchovies; 200 g Chevre (goat cheese); to taste Salt; to taste Black pepper

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Delight in our Crostini topped with a vibrant pepperonata, featuring sweet roasted peppers and a hint of garlic. Each bite is enhanced by the savory richness of white anchovy and the creamy tang of fresh chevre, creating a harmonious blend of flavors that dance on your palate. Perfect as an appetizer or a light snack, this dish is a must-try for any culinary enthusiast.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

Make the Pepperonata

Add diced red and yellow bell peppers to the skillet. Cook for about 10 minutes, stirring occasionally until the peppers are soft.

Add Peppers

Stir in the canned diced tomatoes and red wine vinegar. Season with salt and black pepper to taste. Simmer for another 10-15 minutes until the mixture thickens.

Add Tomatoes and Seasoning

While the pepperonata simmers, preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch pieces, brush both sides with remaining olive oil, and place on a baking sheet.

Make the Crostini

Bake the baguette slices in the preheated oven for about 10-12 minutes or until golden brown and crispy.

Bake Crostini

Spread a layer of chevre on each crostini, top with a spoonful of pepperonata, and finish with a few pieces of white anchovies. Garnish with fresh basil leaves.

Assemble the Dish

Serve immediately and enjoy as an appetizer or snack.

Serve

Baguette

Olive oil

Red bell pepper

Yellow bell pepper

Onion

Garlic

Canned diced tomatoes

Red wine vinegar

Fresh basil leaves

White anchovies

Chevre (goat cheese)

Salt

Black pepper

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Make Crostini And Pepperonata, White Anchovy, Chevre Recipe in just 45m. Delight in our Crostini topped with a vibrant pepperonata, featuring sweet roasted peppers and a hint of garlic. Each bite is enhanced by the savory richness of white anchovy and the creamy tang of fresh chevre, creating a harmonious blend of flavors that dance on your palate. Perfect as an appetizer or a light snack, this dish is a must-try for any culinary enthusiast.

Crostini And Pepperonata, White Anchovy, Chevre Recipe

Ingredients

Crostini and Toppings

Method

Preparation