My F&W
quick save (...)

Tall Tim's Texas Toasts

  • SERVINGS: 16
  • FAST

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

Plus: More Vegetable Recipes and Tips

  1. 1 large red bell pepper
  2. 1 large poblano chile
  3. Sixteen 1/2-inch-thick slices of Jalapeño Corn Bread
  4. 1/2 pound soft mild goat cheese
  5. 3 tablespoons Red Onion Marmalade
  6. 1/2 cup freshly grated cotija or Parmesan cheese
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.