The Talk: Chef Curtis Stone
Curtis Stone shared some spicy and fresh appetizer ideas for your next get-together. Try his Blistered Padron Peppers and an idea for Roasted Hatch Chile & Goat Cheese Crostini. Plus, get the Mouth-on-Fire Salsa Ribeye Steak and a Spicy Chocolate Mousse for dessert.
The Talk: Curtis Stone Blistered Padron Peppers Recipe Ingredients
- about 20 Padron Peppers (or use Shishito Peppers)
- 1 tbsp Canola Oil
- Sea Salt
Curtis Stone: The Talk Blistered Padron Peppers Recipe Directions
- Heat a skillet on medium high.
- Place oil in the skillet. Add peppers.
- Cook around four minutes, turning once or twice. Peppers should be softened and charred after three to five minutes.
- Sprinkle with sea salt and serve immediately.
The Talk: Curtis Stone Roasted Hatch Chile & Goat Cheese Crostini Recipe Ingredients
Delicious steamed chiles top off freshly toasted crostinis as a beautiful appetizer that bites back.
- 1 Baguette, cut in 3” slices
- 4 Hatch Chiles
- 1/4 cup chopped Cilantro
- Zest of 1 Lemon
- 1/8 tsp Piment d’Espelette
- 1 cup Goat Cheese
- 1/4 cup chopped Parsley
- 1/4 tsp ground Cumin
- 1 tbsp Olive Oil
Curtis Stone: The Talk Roasted Hatch Chile & Goat Cheese Crostini Recipe Directions
- Preheat the grill on medium-high.
- Toss chiles in olive oil until evenly coated. Grill for four or five minutes per side; the peppers should look blistered and charred.
- Transfer chiles to a large bowl. Cover tightly with plastic wrap so the skins will steam off the chiles.
- Once the chiles have cooled, peel and discard the skins. Slice the chiles into thin strips.
- Combine goat cheese with parsley, cumin, cilantro, lemon zest, and piment d’Espelette in a mixing bowl. Adjust seasoning to taste.
- Drizzle baguette slices with olive oil. Sprinkle with salt and pepper.
- Toast the baguettes under the broiler until golden brown. Let cool before topping.
- Spread goat cheese mixture over each piece of crostini. Top with chile strips. Finish with olive oil, cilantro, and a dusting of piment d’Espelette.