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

Tim Keating
July 1997

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Recipe Summary

Yield:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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