Roasted red pepper and black cherry tomato bruschetta, pollock style
Roast
Italian cuisine
Roasting
Sweet red peppers go really well with tart juicy tomatoes. I just got a 15 year old Modena basalmic vinegar which wanted to play with reducing. This recipe is wonderful with your own fire roasted peppers. I have made this recipe twice this week, once with fire roasted peppers from a bottle and once from my own grill: Both worked really well. Great bottole ones make this recipe really quick! But the ones from the grill can make this more of an event. Use a wonderful baquette, fresh soft ripened goat cheese, and a high grade EVOO with a peppery finish. This is so simple, so quick, and so delicious for entertaining! I suggest you serve this with a knife and fork, making it an appetizer; it can easily be a whole dinner. Strew the tomatoes and peppers generously across the plate interlaced with the warm goat cheese atop the toasted baquette slices. Drizzle the EVOO and the almost candy-like reduced vinegar Jackson Pollock style. In my second batch with my own fire roasted peppers and cherry tomatoes I used a chevre fleurie organic soft ripened goat cheese, like a burratina. For that I toasted the baquettes with olive oil and then placed the cheese sliced as rings on top. The heat of the toast was sufficient to warm the cheese. This can be a meal onto itself and all done outdoors if you have an elaborate grill set-up that allows you to reduce the vinegar in a small pan.
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