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Pepperonata With Goat Cheese Crostini Dish

With Goat Cheese Crostini

Recipe and photo credit:

Serves 4-6


Red Bell Pepper Yellow Bell Pepper Beefsteak Tomato
4 cups chopped Ontario Greenhouse tomatoes, drained


2 Ontario Greenhouse red peppers


2 Ontario Greenhouse yellow peppers


2 onions


1 clove garlic


4 tablespoons olive oil


2 tablespoons tomato paste


1 tablespoon balsamic vinegar


salt & pepper


1 small baguette


Goat cheese


3 tbsp fresh parsley, chopped


Balsamic glaze, optional


Wash and cut the tomatoes. Let them drain in a colander while you prepare the other ingredients.


Wash and cut the peppers in half lengthwise and discard the seeds and cut into strips; slice the onion. Heat the oil in a saucepan and fry the onion until soft and golden, then add the peppers, garlic and cook for a further 10 mins.


Add the tomatoes, tomato paste, balsamic vinegar, sugar and season with salt and pepper and cook on a low heat for 30 mins, stirring from time to time until the Pepperonata has reduced slightly and becomes a thick sauce.


While the Pepperonata is cooking, place the sliced baguette on a baking sheet and place under the broiler until brown; turn over and brown other side.


Spread goat cheese on top and place on top of the cooked Pepperonata. Sprinkle with chopped Italian parsley and drizzle with balsamic glaze.


Pepper Tips from


Did you know you can roast peppers (either on the barbecue, on your gas stove or in the oven) and then freeze them to use later?  And when you defrost them, you can use them in a sandwich (so tasty!!) or why not throw them into a food processor with a container of feta…you’ll have the best dip ever!!
You can also slice and freeze fresh peppers…try them frozen in this recipe!
This pepperonata is so flavourful, you can make the leftovers into an awesome soup!  Just puree any leftovers in a blender and add enough stock to make it into the consistency you like.  Serve it with crumbed goat cheese!


Tomato Tips from
Did you know you can freeze raw tomatoes?  Just cut them into quarters and add them to any stew or soup...heck, you can even cook them down into a tomato sauce!  Remember this tip when you’ve purchased an abundance of tomatoes and they are ripening quickly!
Also, if you ever find yourself having to peel your tomatoes, save the skin and leave it out on a paper towel until it’s completely dry.  Then pulverize in in a blender and use the “tomato dust” on top of your savoury dishes…game changer!


Recipe and photo credit: