The Talk: Roasted Hatch Chile & Goat Cheese Crostini Recipe

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

1. Heat a skillet on medium high.
2. Place oil in the skillet. Add peppers.
3. Cook around four minutes, turning once or twice. Peppers should be softened and charred after three to five minutes.
4. 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
• Cilantro
• 1 tbsp Olive Oil

Curtis Stone: The Talk Roasted Hatch Chile & Goat Cheese Crostini Recipe Directions

1. Preheat the grill on medium-high.
2. Toss chiles in olive oil until evenly coated. Grill for four or five minutes per side; the peppers should look blistered and charred.
3. Transfer chiles to a large bowl. Cover tightly with plastic wrap so the skins will steam off the chiles.
4. Once the chiles have cooled, peel and discard the skins. Slice the chiles into thin strips.
5. Combine goat cheese with parsley, cumin, cilantro, lemon zest, and piment d’Espelette in a mixing bowl. Adjust seasoning to taste.
6. Drizzle baguette slices with olive oil. Sprinkle with salt and pepper.
7. Toast the baguettes under the broiler until golden brown. Let cool before topping.
8. 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.