Recipe

Roasted red pepper and black cherry tomato bruschetta, Pollock style

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This recipe was entered in the contest for Your Best Red Pepper Recipe

This recipe was entered in the contest for Your Best Cherry Tomatoes
Chef
Sagegreen's Notes: 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...
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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Serves 4-6

4 fire roasted peppers, sliced into sixteenths Ask a question about this ingredient

1 pound black cherry tomatoes, black prince heirlooms, or kumatoes, halved or quartered Ask a question about this ingredient

grapeseed oil Ask a question about this ingredient

1 fresh large baquette or 2 eight inch baguette rolls Ask a question about this ingredient

1 cup aged red basalmic vinegar Ask a question about this ingredient

1/2 cup EVOO Ask a question about this ingredient

1 tablespoon pink or kosher salt Ask a question about this ingredient

12 ounces fresh soft ripened goat cheese Ask a question about this ingredient

flat leaf parsley and fresh basil for garnish Ask a question about this ingredient

In a small pan reduce the basalmic vinegar about 50% until it is a heavy syrup.
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After fire roasting a batch of peppers (see illustrations of some on the grill, quartered, laid flat, then when cool scrape off the blackened skin over a bag), take 4 and cut into sixteenths. Or start with a high grade bottle of prepared peppers, as I did with the first batch. Halve the cherry tomatoes or quarter the small heirlooms. I recommend using a black tomato for the contrast in color, but other tart heirlooms would also work. Heat a small amount of grapeseed oil in a heavy saute pan. Add the tomatoes first with salt to saute for a few minutes. Add the peppers just to heat. If you are using larger tomatoes like the black prince, you might want to remove the skins after grilling. I like leaving the skins on with the smaller cherry tomatoes. There is one photo that shows the state where one half is perfectly grilled and the other half is a minute behind.
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Brush the baguette with some EVOO and cut it into serving sizes. Toast until the bread is golden brown. Top with the goat cheese while still hot.
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Assemble each serving portion with the warm peppers, tomatoes, goat cheese and bread. Drizzle the EVOO and reduced vinegar over everything on the plate. Add parsley and basil as garnish. Salt to taste.
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20 Comments on Roasted red pepper and black cherry tomato bruschetta, Pollock style

Sagegreen added 9 months ago

Thanks, all, for your kind comments!

boulangere added 9 months ago

LOL!

sdebrango added 9 months ago

A work of art sagegreen, yum!

sdebrango added 9 months ago

What are kumatoes? Have never heard of them. A type of tomato?

Sagegreen added 9 months ago

Thanks, sedebrango! A kumato is a dark, smallish tomato grown in Spain among many other places now; it has a sort of compressed intense flavor-
http://www.kumato.com/en.aspx

sdebrango added 9 months ago

I wondered what they are, thank you. Now I must try, they have to have them at whole foods I imagine.

sdebrango added 9 months ago

Thank you for the link, now i know what they are, I have seen them but never knew what they were.

lorigoldsby added 9 months ago

this is so pretty! From the picture, I thought you had decoratively piped the cheese--then I read in your headnote that it was just gently melted--beautiful style!

ChezSuzanne added about 1 year ago

This looks like such a great combination of flavors!

Sagegreen added about 1 year ago

Thank you. I had it twice this week!

drbabs added about 1 year ago

really lovely.

Sagegreen added about 1 year ago

Thank you!

adamnsvetcooking added about 1 year ago

This looks yummy! I think I'll be making it for dinner :)

Sagegreen added about 1 year ago

Thanks. It is all about the quality of the ingredients with this one! I love the simplicity.

reddragon added about 1 year ago

Lovely. Whenever I'm struck by how perfect the balance of flavours seems to be, and how gorgeous the photograph, it turns out to be Sagegreen's. Thanks for it all.

Sagegreen added about 1 year ago

Thank you so much. I try!