Open-Faced Smoked Bell Pepper and Basil Sandwich with Goat Cheese Sauce

Cooking Light
Buy a wide loaf of bakery bread for the base of this sandwich. Cutting the bread diagonally yields a surface area large enough for the topping.
4 servings


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Bell peppers:
2 cups hickory wood chips
4 medium red bell peppers
Cooking spray
1/4 cup thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (1-ounce) slices diagonally cut French bread (about 1/2 inch thick)
1 large garlic clove
1/4 cup (2 ounces) goat cheese
2 1/2 tablespoons half-and-half
1/8 teaspoon salt


Prepare grill.

To prepare bell peppers, wrap wood chips in a double layer of foil; pierce foil packet several times. Add foil packet to grill rack; grill 10 minutes. Place bell peppers on a grill rack coated with cooking spray; cover and grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, basil, 1/4 teaspoon salt, and black pepper.

To prepare crostini, coat both sides of bread with cooking spray. Place on grill rack; grill 30 seconds on each side until lightly browned. Remove from grill; rub each bread slice with garlic clove.

To prepare sauce, combine cheese, half-and-half, and 1/8 teaspoon salt in a small microwave-safe bowl; microwave at high 25 seconds; stir well with a whisk.

Top each crostino with about 1/3 cup bell peppers; drizzle each with about 1 tablespoon sauce.

Created date

June 2001

Nutritional Information

Calories 134
Caloriesfromfat 29 %
Fat 4.3 g
Satfat 2 g
Monofat 1 g
Polyfat 0.5 g
Protein 4.5 g
Carbohydrate 19.8 g
Fiber 2.1 g
Cholesterol 10 mg
Iron 1.7 mg
Sodium 475 mg
Calcium 77 mg