FunGuy’s Grilled Mushrooms and Sweet Peppers with Salami and Goat Cheese Crostini

Good grilled food doesn’t have to be all burgers and hot dogs. Get fancy and grill up some crunchy crostini, FunGuy style of course!

These little grilled mushrooms, peppers, and salami topped toasts are simple and quick to get ready and versatile enough to be done inside or out depending on the season. We even added an extra layer of flavor with a crumble of creamy goat cheese to finish it off! 

DIRECTIONS:

1. Place the baguette on a cutting board and cut it into thin slices. Drizzle half of the olive oil over one side of each slice and set aside. Cut the peppers in half and remove the stems and seeds. 
2. Using a paper towel dipped in the remaining olive oil, lightly brush a grill pan and place it over high heat. Once it’s hot, add the halved peppers to the pan and allow them to cook 5-6 minutes, blistering the outside skin. When the peppers are tender, transfer them to a cutting board and slice them into thin strips before placing them in a dish. Add the mushrooms to the dish, season with a pinch of salt, toss, and cover to keep warm.
3. Spread the salami slices in a single layer over the pan and allow them to cook about 2 minutes, just to crisp a bit around the edges. Remove from the pan and break the salami into smaller pieces. 
4. Lay each bread slice on the grill, cut side down. Allow to toast 3-5 minutes or until grill marks just start to form. Turn each bread slice over and toast the other side for 1½ to 2 minutes. Transfer the bread to a plate. 
5. Top each crostini with the grilled mushrooms, sweet peppers, add a little crispy salami, and top with a few goat cheese crumbs! 

Note: This can easily be made on an outdoor grill as a quick appetizer! Just make sure to oil the grill grate first before setting the bread on it to grill and use an additional grill mat (oiled) for the mushrooms and peppers. Also remember cooking time may reduce depending on how hot the grill is!

Have a Fun meal!