I saw these beautiful mini sweet peppers at the market the other day. Aren't the colors amazing? My mind started racing with all the wonderful things I could do with them. I've been on a canapé kick lately, so figured I'd give it a go.
The roast peppers can be made in advance and stored in the fridge. Reserve accumulated juices and pour over the bread before layering. Best served at room temperature.
Roasted Mini Sweet Pepper Canapé Recipe
1 pint mini sweet peppers
2 Tbsp olive oil, divided
Italian bread slices, equalling the number of peppers
6 oz goat cheese
1 Tbsp chopped chives, plus more for garnish
spinach leave, equalling the number of peppers
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Wash peppers under cold water and pat dry. Place peppers in a pile on the baking sheet. Drizzle with oil and toss well, coating all sides. Arrange peppers in a single layer. Roast in oven 20-25 minutes, turning every 10 minutes.
2. Remove from oven and place into a plastic Ziploc bag for 10 minutes. Remove peppers, one at a time, and peel off skin, leaving the stem in tact.
3. Using a small knife, slice a vertical slit into each pepper and remove seeds. A pair of kitchen scissors is helpful.
4. Combine goat cheese and chives. Stuff a bit of the cheese mixture into each pepper.
5. In the meantime, brush both sides of bread with remaining oil. Broil for 5-7 minutes. Remove from oven.
6. Pour any accumulated juices over bread rounds. Layer one spinach leaf and one pepper over each bread round, sliced side facing up. Garnish with chives and serve.