Tall Tim's Texas Toasts

This delicious appetizer combines grilled slices of Tim Keating's home-style corn bread with piquant marmalade and tangy cheese.

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  • Servings: 16

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  • 1 large red bell pepper
  • 1 large poblano chile
  • Sixteen 1/2-inch-thick slices of JalapeƱo Corn Bread
  • 1/2 pound soft mild goat cheese
  • 3 tablespoons Red Onion Marmalade
  • 1/2 cup freshly grated cotija or Parmesan cheese

How to make this recipe

  1. Light a grill, preferably charcoal. Grill the red pepper and poblano over a medium-hot fire, turning often, until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Discard the charred skin, stems and seeds and cut the pepper and chile into thin strips.

  2. Grill the Jalapeño Corn Bread slices, turning once, until nicely toasted. Spread each toast with goat cheese and top with about 1/2 teaspoon of the Red Onion Marmalade, a few pepper and chile strips and 1/2 tablespoon of the cheese. Cut each toast in half diagonally and serve.

Contributed By Published July 1997

489769 recipes/tall-tims-texas-toasts 2013-12-06T23:53:19+00:00 Tim Keating summer|grilling-barbecuing|barbecue-cookout|american|southwestern-tex-mex|appetizers-starters|breads-rolls-and-muffins|16|basic-easy|fast|vegetarian july-1997,tim keating,four seasons hotel houston,texas toast,cheesy corn bread,onion marmalade recipes,tall-tims-texas-toasts 489769

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