Stuffed Piquillo Pepper Crostini (aka Santa Hat Sammiches)

This recipe comes from a vegetarian cooking class I was treated to at Cambridge School of Culinary Arts. It’s a bit labor intensive, but overall it is a tasty and impressive looking treat. Colleen came up with the cute moniker (I just typed monkier by accident and laughed for 5 minutes to myself….ahhh, sigh) and I think it would be a super cute Christmas appetizer.
Stuffed Piquillo Pepper Crostini (aka Santa Hat Sammiches)
makes 7-8 crostini

Here’s what I used:

  • 1/4 cup olive oil
  • 1 large shallot, minced
  • 1 tsp fresh thyme, minced
  • 1 tbsp lemon juice (I used lime since that’s what I had)
  • 1 tbsp honey (I would add more next time)
  • 1 tbsp greek non-fat yogurt
  • 5 oz goat cheese, room temperature
  • 10 oz (ish) jar of roasted piquillo peppers
  • extra virgin olive oil
  • 3/4 loaf french bread
  • 2-3 garlic cloves, smashed
  • 1 bunch of asparagus tips, roasted in a 400 oven for about 8 minutes with S, P, olive oil (garnish)
  • 1/4 cup blanched almonds, toasted & roughly chopped (garnish)
  • olive tapenade (the original recipe has you making this from scratch…I bought some at Trader Joe’s)

Here’s what I did:

  1. Preheat oven to 400. Pat the piquillo peppers dry.
  2. Heat up about a tablespoon of olive oil over medium heat. Saute shallots and thyme together until translucent, about 5-6 minutes.
  3. In a medium bowl, mix the lemon juice, honey, goat cheese, yogurt. Add the sauteed shallots and thyme and stir together. Taste it and adjust! Scoop this mixture into a medium-sized ziploc bag, snip one corner (just the tip) and pipe it into each pepper. Set aside.
  4. Cut the bread into diagonal slices (cut as many slices as you have peppers). Spray with a little olive oil spray (or drizzle some oil) on the bread and toast for about 8-10 minutes. When the bread is lightly toasted, remove it and rub cut garlic over the bread right away. Authentic garlic bread!
  5. Spread a generous amount of olive tapenade on each piece of toast, then a santa hat, then sprinkle with asparagus tips and almonds. Stick your face in them!

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