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Barefoot Contessa's Roasted Pepper And Goat Cheese Sandwiches Recipe

Ina Garten's irresistible Roasted Pepper & Goat Cheese Sandwiches are a flavor explosion! This recipe recreates the magic seen on the Barefoot Contessa show, featuring perfectly roasted peppers, creamy goat cheese, and fresh basil, all nestled in crusty ciabatta. Prepare to be amazed by the simple yet sophisticated flavors. Pair with a fresh pea soup (recipe not included) for a complete culinary experience.

Prep Time 25 mins
Cook Time 50 mins
Calories 124 kcal
Protein 4g
Rating 4.9 (9 Reviews)
Barefoot Contessa's Roasted Pepper And Goat Cheese Sandwiches 96

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barefoot Contessa's Roasted Pepper And Goat Cheese Sandwiches

  • 4 large Red Bell Peppers
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 2 cloves Garlic
  • 1 teaspoon Kosher Salt, plus more to taste
  • 1/2 teaspoon Freshly Ground Black Pepper, plus more to taste
  • 2 tablespoons Capers
  • 1 (8-inch-long) Ciabatta Loaf
  • 4 ounces softened Garlic And Herb Goat Cheese
  • 1/4 cup (packed) Fresh Basil Leaves
  • 1/4 medium Red Onion, thinly sliced

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How to Make Barefoot Contessa's Roasted Pepper And Goat Cheese Sandwiches

  1. Preheat oven to 500°F (260°C).
  2. Place 4 large bell peppers (any color) directly on a baking sheet.
  3. Roast for 30-40 minutes, turning twice, until skins are wrinkled and charred.
  4. Remove from oven and immediately cover tightly with aluminum foil. Let cool for 30 minutes, or until cool enough to handle.
  5. While peppers cool, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.
  6. Remove stems from peppers and cut into quarters.
  7. Peel and remove seeds. Place peppers in a bowl with any collected juices.
  8. Pour the olive oil mixture over the peppers. Stir in 2 tablespoons capers.
  9. Cover with plastic wrap and refrigerate for at least 2 hours (or longer, for deeper flavor).
  10. Spread 4 ounces of softened goat cheese on the bottom halves of a ciabatta loaf (about 8 inches long).
  11. Top with the roasted peppers, fresh basil leaves (about 1/4 cup, packed), and thinly sliced red onion (1/4 of a medium red onion).
  12. Season with salt and pepper to taste.
  13. Cover with the top halves of the ciabatta loaf and cut into individual servings.

Nutrition Information (Approximate per serving)

Sodium

42 g

Sugar

31g

Fat

5g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner European Italian Mediterranean Vegetarian Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Lunch Eggs Dairy Vegetables Easy Picnic Cheese Sandwiches Brown Bag Peppers Brunch Taste Mood Savory To Go Presentation Served Cold