Crostini With Cheese Torta & Marinated Bell Peppers

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 large roasted sweet peppers (red & yellow, see our basic roasted red peppers)
• 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh basil, minced
• 1 tablespoon capers
• 1 small garlic clove, finely minced
• salt and black pepper, freshly ground (to taste)
• 1 (8 ounce) package cream cheese, room temperature
• 1 (4 ounce) package feta cheese (flavored with basil and tomato or plain feta)
• 3 ounces goat cheese (preferably "fresh young")
• 2 tablespoons pine nuts, toasted
• fresh basil (for garnish)
• 1 loaf bread (for plain crostini, crusty baguette or chewy "peasant-style" bread)

Recipe

• 1 dice roasted bell peppers into squares.
• 2 combine vinegar, oil, herbs, capers, and garlic. add salt and pepper.
• 3 marinate 30 minutes.
• 4 in a small bowl, blend cream cheese, feta, and goat cheese until smooth.
• 5 shape into a mound on a large serving plate; slightly flatten the top.
• 6 pour peppers over cheese; garnish with pine nuts and basil. surround with crostini.
• 7 for plain crostini: preheat oven to 300 degrees. cut bread into 1/2-inch slices; cut large slices in half. toast on a baking sheet for 20-25 minutes. when golden brown, rub with garlic if desired. brush with extra virgin olive oil or melted butter. bread can also be pan-fried in oil or butter.