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Epicurious

Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts

4.7

(10)

Overhead view of a baking dish with blistered tomatoes and goat cheese alongside toasted baguette.
Photo by Joseph De Leo, Prop styling by Megan Hedgpeth, Food styling by Simon Andrews

A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it’s the perfect summer lunch, midday snack, or party appetizer.

Recipe information

  • Total Time

    20 minutes

  • Yield

    8 servings

Ingredients

3 Tbsp finely chopped shallot
2 garlic cloves, finely chopped
4 Tbsp extra virgin olive oil, divided
1½ pints grape or cherry tomatoes, halved
⅓ cup chopped piquillo peppers
8 (¼" thick) rounds soft mild goat cheese
Toasted baguette slices or crackers, for serving

Preparation

  1. Step 1

    Preheat broiler. Cook shallot and garlic in 3 Tbsp. oil in a 12" 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.

    Step 2

    Transfer mixture to a 1½–2 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.

    Do Ahead: The dish, without cheese, can be made 5 hours ahead and kept at room temperature. Broil with cheese before serving.

TagsGourmetToastSandwichGrape TomatoTomatoVegetableCherry TomatoChileGoat CheeseCheeseDairySnackStarterLunchDinnerNut FreeVegetarianQuickEasy5 Ingredients or Fewer30 Minutes or LessMake AheadBroilSummer

Recipe notes

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