My roommate and I visited one of our best friends, Ellen, in San Diego this past weekend. We had a lovely time catching up and enjoying the beach (and getting sunburned). Typical of most weekend getaways, we ate every meal out. Shout out to Sean, if you’re reading this. :)
When we got back to LA, I was itching to cook. I had a few bell peppers in my fridge, so I decided to make this bite-size appetizer of grilled Naan topped with goat cheese and roasted red and orange bell peppers.
Simple, delicious and a guaranteed hit at any dinner party.
1 red bell pepper
1 orange bell pepper
1 package Chevre goat cheese
1 package garlic Naan
Organic olive oil
Parsley, for garnish
Heat grill to medium-high heat. Once hot, lightly char naan on both sides. Remove from heat.
Put two gas burners on medium heat, then place one bell pepper on top of each open flame. Using tongs with a long handle, frequently rotate peppers on the burners, until skins blister and blacken.
Remove both peppers from the heat, then place in a glass bowl. Cover the bowl with Saran wrap and let the peppers sweat for 30-45 minutes. This makes peeling the skin much easier.
Once peppers have set, remove both from the bowl and peel off the skin. Slice peppers to desired width. Place pepper slices back in glass bowl, then drizzle with olive oil. Let peppers soak for about 30 minutes in refrigerator.
Cut grilled Naan into small squares, then spread desired amount of goat cheese on top. Place pepper slices on top of cheese. If you prefer to serve the appetizer warm, reheat the peppers in the microwave and assemble appetizer right after grilling the Naan. Garnish with parsley and a drizzle of organic olive oil.