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Roasted Red Pepper and Mushroom Toast with Herbed Goat Cheese

By popular demand here's Joe Dietz recipe that was featured at the 2008 Pullman garden walk .

Yield: 4 Servings or so.
8 ea Grilled slices of fresh baguette

2ea Large red Peppers Roasted 1 ea Large Portabella Mushroom (cleaned)

8 oz Goat Cheese

16 oz Balsamic Vinegar

4 oz Olive Oil

2 ea Cloves of garlic minced

1 tsp Pullman honey

1 tsp fresh chopped thyme

1 Tbsp fresh chopped Parsley to taste

1 Fresh cracked Black Pepper

I Rub Red Peppers with oil, place on open burner and allow to char, place in covered container, remove peals & seeds, and chill.

II Combine 2 oz of balsamic, the olive oil , garlic and mushroom into a resalable bag, mix and allow to marinate for 4 hours. Season mushroom with salt and pepper and grill on medium heat until soft and chill then slice thinly.

III Place the rest of the vinegar into a pot and reduce until syrup. Do this in a thick wall pot and under very low heat. The sugar in the vinegar will burn. Allow the syrup to come to room temp and set aside.

IV In a mixing bowl combine the goat cheese, honey, thyme, parsley and mix until cheese is spread able. Add pepper to taste, and add additional ingredients to suit you individual taste. Avoid salt; being that the cheeses has a lot of salt in it.

V Assemble the dish by taking to toasts and applying a generous coating of the cheese spread. Next add a slice or two of pepper and thin sliced of the mushroom. Top the appetizer off with a couple of drops of the reduced balsamic mixture. - as with any recipe, it is open to innovation and variation, try different types of summer vegetables or peppers, semi hard cheeses can also be a good accompaniment to roasted peppers.

If you have any questions with the recipe or where to find some of the Ingredients, please feel free to email me at pullmangardencook@gmail.com