When I’m experimenting with a new recipe, I usually have to make the item a couple of times in order to get enough pictures of both the final product, and the process of getting there. Such was the case with my whole wheat and quinoa challah baguettes. The recipe makes two full baguettes, and I had to make them about four times in order to get enough pictures. So we had about eight baguettes lying around, and it forced me to some up with recipes to go along with them.
That’s when I came up with the idea for these crostini. They’re super simple, but look gorgeous. Especially topped with some delicately chopped yellow peppers.
6 or 7 mini peppers
Plain or herb goat cheese
Challah baguette slices
1. Set aside at least one yellow pepper for your crostini garnish. Place the rest on a parchment paper lined baking sheet, and roast in an oven preheated to 375 degrees.
2. Flip the peppers about 10 minutes in, then remove from the oven once they’ve all charred.
3. Place into a plastic bag, and let the peppers cool for at least half an hour.
4. Peel most of the skin from the peppers, and remove the seeds.
5. Place the roasted pepper flesh in the bottom of a food processor. Add cheeses, a drizzle of olive oil, sunflower seeds, and seasoning. Pulse until broken up and chunky, but not yet smooth.
6. Transfer to a bowl while you prep your toast.
7. Brush baguette slices with olive oil, then place in a toaster oven until the edges go crisp and brown.
8. Top toast with red pepper spread, then a sprinkle of finely chopped yellow pepper pieces.