Tall Tim's Texas Toasts

1. 1

   Light a grill, preferably charcoal.

2. 2

   Grill the red pepper and poblano over a medium-hot fire, turning often, until charred all over.

3. 3

   Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes.

4. 4

   Discard the charred skin, stems and seeds and cut the pepper and chile into thin strips.

5. 5

   Grill the Jalapeno Corn Bread slices, turning once, until nicely toasted.

6. 6

   Spread each toast with goat cheese and top with about 1/2 teaspoon of the Red Onion Marmalade, a few pepper and chile strips and 1/2 tablespoon of the cheese.

7. 7

   Cut each toast in half diagonally and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.