Roasted Red Pepper Crostini


3 Procyk Farms Shepherd Peppers 

Olive Oil 

1/2 tsp. Freshly Ground Pepper 

1 tsp. Salt 

1 Baguette

1 Clove Garlic 

12 oz. Goat Cheese 

2 Tbsp. Fresh Basil


 Cut Peppers in half, removing the top, pith, and seeds. Place cut side down onto a baking sheet and drizzle with oil. Broil on high on the top rack of your oven, until peppers are blistered and blackened. Place into a bowl and cover with plastic wrap. Allow to steam for about 15 minutes, then remove skins. Cut peppers into short thin strips and then toss back into bowl with fresh ground pepper and 1/2 cup olive oil. Cover and marinate in the refrigerator for 3 to 8 hours. 

Preheat oven to 325 degrees. Pour about 1/4 cup olive oil into a small bowl and mix in 1 clove of pressed garlic. Use this mixture to brush baguette slices with oil on both sides and place on a baking sheet. Bake until dry and lightly toasted, about 15 minutes, then allow to cool for 5 mintues. 

Spread desired amount of goat cheese onto each crostini. Top with a few strips of peppers and place back onto baking sheet. Place crostini's back into preheated oven for about 5 minutes, just enough to warm the cheese and heat the peppers. Remove from oven and transfer to serving platter. Slice Basil and sprinkle over top. Serve and Enjoy!    

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