Piquillo Pepper & Goat Cheese Crostini

So, I'm super pumped about this recipe because lately I've been failing in the kitchen. The last few things I've created haven't been that great hence the lack of foods posts. Usually all of my dishes are spin-offs of things I've eaten at restaurants, twists to recipes that someone in my family makes or just made up in my head. This is something I made up in my head. 

For any of you who are planning a holiday party, this is a perfect appetizer. And if you're not planning a party, it's an easy recipe to assemble upon arrival. To make it look extra fancy, try plating on scraps of wrapping paper like I did here with this gold sheet from Paper Source. The ripped edges make for a cute rustic look. 

  • 2 jars whole Piquillo peppers, rinsed and drained (my jars were 9.8 oz.)
  • 1 cup coarse fresh bread crumbs 
  • 1 cup walnuts, toasted + extra for garnish
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/4 cup extra-virgin olive oil
  • Crumbled goat cheese
  • Sicilian baguette, sliced
  • Honey and rosemary sprigs for garnish
  • Salt and pepper

Start by making this Piquillo pepper and walnut spread. If you want, you can do this the day before.

Preheat oven to 350 degrees then arrange baguette slices on a baking sheet, brushing both sides with oil and seasoning with salt and pepper.

Bake until golden, 7-10 minutes, then let cool on the baking sheet. 

Top slices with piquillo pepper and walnut spread, some crumbled goat cheese, a few crushed walnuts, a drizzle of honey and a rosemary sprig.