Ingredients
8 slice crusty Italian bread
extra-virgin olive oil
1 large garlic clove
1/4 c. mild goat cheese
kosher salt
Freshly ground pepper
3 oz. manchego or parmesan cheese
8 medium piquillo peppers
Preparation
Step 1Preheat the oven to 375 degree F. Arrange the bread on a large baking sheet, brush with olive oil and bake for about 8 minutes, or until golden brown. Rub the hot toasts with the garlic.Step 2In a small bowl, season the goat cheese with salt and pepper and mix until creamy. Spread a thin layer of the goat cheese over each toast.Step 3Spread the grated Manchego in a shallow bowl. Dredge the peppers in the cheese to generously coat. In a large nonstick skillet, cook the peppers over moderate heat, turning once with a spatula, until richly browned and crusty, about 2 minutes per side. Using a spatula, scrape the peppers from the pan, transfer to the toasts and serve.Step 4Make Ahead: The recipe can be prepared through Step 1 and stored overnight in an airtight container.Step 5Cooking Club Tip: Piquillos are sweet, slightly spicy and smoky Spanish peppers that are slow-roasted over an open fire. Piquillos are sold in jars and cans at specialty food shops.Step 6Wine Recommendation: A light, refreshing sparkling white wine will highlight the smoky peppers and blend with the tangy goat cheese here. Choose a good Spanish Cava, such as the Nonvintage Juva y Camps Reserva de la Familia Extra Brut, or an inexpensive Italian Prosecco, such as the nonvintage bottling from Zardetto.
