Active Time

　　10 minutes

　　Total Time

　　20 minutes

　　A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it’s the perfect summer lunch, midday snack, or party appetizer.

　　

Ingredients

8 servings

　　3 Tbsp finely chopped shallot

　　2 garlic cloves, finely chopped

　　4 Tbsp extra virgin olive oil, divided

　　1 1/2 pints grape or cherry tomatoes, halved

　　1/3 cup chopped piquillo peppers

　　8 (1/4-inch thick) rounds soft mild goat cheese

　　Accompaniment: toasted baguette slices or crackers

　　

Step 1

Preheat broiler.

　　

Step 2

Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.

　　

Step 3

Transfer mixture to a 1 1/2–2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3–5 minutes.

　　Cooks' Notes

　　Dish, without cheese, can be made 5 hours ahead and kept at room temperature. Bake before serving.