Roasted Garlic, Red Pepper and Goat Cheese Canapes, or Why My Mom is Awesome Sauce
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 Red Bell Peppers
  • olive oil
  • 2 heads garlic
  • goat cheese
  • Baguette
  1. Roast the peppers. I do this by blackening all of the skin over the gas flame on my stove, then letting them steam in a plastic bag before I rub the blackened skin off with a paper towel. You can, if you are 37 weeks pregnant, also cheat, and buy roasted red peppers in a jar. They're not quite as good, though.
  2. Remove the stem and seeds from the peppers, slice into thin strips, and place in a small bowl. Douse with olive oil.
  3. Roast the garlic. Preheat the oven to 400 degrees. Rub off the excess white papery skin, slice the pointed tip off the top, and lay each head of garlic in a large piece of tin foil (or a muffin tin). Drizzle with olive oil, wrap the foil completely around the garlic (or, if you're roasting in a muffin tin, cover the top well with foil), and roast for about 45 minutes, or until the garlic is brown and fragrant.
  4. You can serve the heads whole and ask your guests to squeeze the roasted garlic out of each papery husk, or you can do it yourself and serve the cloves sans husks.
  5. Arrange the goat cheese on a plate.
  6. Slice the baguette.
  7. To assemble the canapes (and you can also pre-assemble the canapes), spread a clove of roasted garlic on each slice of baguette. Top with a schmear of goat cheese, and a slice of roasted pepper.
Recipe by The Domestic Front at