This recipe combines many elements of the dehydrator repertoire: the chewy intensity of dried roasted red bell peppers, reconstituted and marinated in olive oil; the crisp perfection of dried brown-butter crostini; and the unexpected crunch and salinity of dried olives. Any one of these elements tastes wonderful on its own, but when combined, you have something delightful.
- Yield: 12 Servings
- 4 Dried Roasted Red Bell Peppers
- 1 tsp balsamic vinegar
- 1 shallot, peeled and finely minced
- 1⁄2 cup [120 ml] olive oil, plus more for drizzling
- 2 Tbsp minced Italian flat-leaf parsley leaves
- Fine sea salt
- 4 oz [115 g] fresh goat cheese (chèvre)
- 1 recipe Thyme-Scented Crostini
- 2 Tbsp Dried Black Olive Crumble
- In a small bowl, pour hot water over the dried bell peppers and let sit for 20 minutes to soften. In another small bowl, pour the vinegar over the shallot and marinate for 15 minutes to soften a bit.
- When the peppers are tender, drain and slice them into ribbons. Toss with the marinated shallot. Stir in the olive oil and parsley, and season with salt. (This marinade can be refrigerated for 24 hours before serving. Let it come to room temperature before assembling the crostini.)
- Spread a thin layer of goat cheese across each crostino. Spoon some slivers of the bell pepper marinade atop the cheese, drizzling some of the marinade oil onto the bread as well. Top each crostino with a pinch of olive crumble. Serve immediately.