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
How to Make It
Step 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.
Step 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.
