• Ingredients: 27
  • Serves: 4

Croustades of red peppers with goat cheese with red peppers, olive oil, onions, sliced, to 3 thyme sprigs, salt and pepper, garlic cloves, crushed, tomatoes, peeled, seeded, and chopped, capers, drained, thick slices of country bread, soft goat cheese.


For salsa verde

For the filling:

  • eight 9-inch, dried rice wrappers
  • one half cup fresh coriander leaves, lightly packed

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly.
  2. Step 2 Once they’re blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened.
  3. Step 3 Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers.
  4. Step 4 Don’t worry about leaving a few flecks of black — it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds.
  5. Step 5 Heat the oil in a large frying pan and fry the onions with the thyme, salt, and pepper until soft and starting to brown, 5 to 7 minutes.

    For this step you will need

  6. Step 6 Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are cooked and thickened, 3 to 5 minutes.

    For this step you will need

  7. Step 7 Oil a baking sheet and set it aside. Toast the bread and arrange the pepper mixture on top. Slice the cheese and put the slices on the peppers.

    For this step you will need

  8. Step 8 Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes.

    For this step you will need