Yesterday was a special day in our house. It was the 1st birthday for Marty and Stewart who are our fluffy baby Havanese. I adore Martha Stewart and originally wanted a boy and girl, but we were blessed with two brothers, so they became "Marty and Stewart". It is still hard to fathom that we picked them up from SFO back in early August. How time flies! I made a special photo of them to celebrate their milestone and wanted to share with all of you.
Speaking of time flying by, it has been a few weeks since I have shared a Friday Night delight with all you. I absolutely adore a Crostini, bruschetta or tartine – anyway you slice it – it is a bite of crunchy bread with delectable toppings that is perfect for entertaining. This week I have a grilled tartine with goat cheese (chevre), roasted red bell peppers, capers, garlic and herbs – how can you go wrong with this combination. The end result was simply stunning and pairs perfectly with a chilled glass of Sancerre.
You might be thinking, what is the darn difference between a Crostini, bruschetta and tartine – glad you asked. A Crostini means “little toast” in Italian and is an appetizer consisting of a small slice of grilled or toasted bread and toppings. A bruschetta is a starter dish from
consisting of grilled bread rubbed with garlic and topped with olive oil and
salt. You can also top it with tomato, vegetables, beans or cured meats.
Finally a Tartine is a French open-faced sandwich, especially one with a rich
or fancy spread. To me, they all have a
special place in my heart, I mean stomach. Smile.
Roasted Pepper and Chevre Tartine
4 Slices of French bread
1 (12 oz) jar of Roasted Red Peppers, drained and sliced thin
4 Garlic Cloves, sliced thin
1 Tablespoon Capers, drained and patted dry
2 Tablespoons Olive Oil
4 oz. Chevre (Goat Cheese)
1 Tablespoon Fresh Thyme Leaves
2 Tablespoon Flat Leaf Parsley, rough chop
Salt and Pepper
Brush each side of the French bread slices lightly with olive oil. Preheat a BBQ or grill pan to medium. Place the slices of bread onto the grill and turn often until each side is golden brown. Set aside.
In a medium bowl, add the roasted peppers, garlic slices, capers and 2 tablespoons of olive oil. Mix and let sit for one hour to marinade the flavors.
To assemble, spread about 1 to 2 tablespoons of goat cheese on each slice of bread. Add the desired amount of the red pepper mixture to each one. Sprinkle the thyme and flat leaf parsley over each one and season with salt and pepper. Enjoy!