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 large red bell pepper
1 large poblano chile
Sixteen 1/2-inch-thick slices of Jalapeño 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 It
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.
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.
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