Baked Tomato, Pepper, and Goat Cheese with Crisped Toasts

lost recipes of gourmet appetizer summer tomato hors d'oeuvre hot pepper goat cheese quick & easy soy free peanut free tree nut free vegetarian

Maggie Ruggiero

8 servings

Source

Ingredients

3 Tbsp finely chopped shallot

2 garlic cloves, finely chopped

4 Tbsp extra virgin olive oil, divided

1 1/2 pints grape or cherry tomatoes, halved

1/3 cup chopped piquillo peppers

8 (1/4-inch thick) rounds soft mild goat cheese

Accompaniment: toasted baguette slices or crackers

Method

Preheat broiler.

Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.

Transfer mixture to a 1 1/2–2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3–5 minutes.