Roasted Pepper Bruschetta

Roasted Pepper Bruschetta

Marinated Roasted Pepper Bruschetta is the ultimate appetizer. The combination of balsamic marinated sweet peppers and goat cheese is a flavor experience you won’t soon forget.

Ingredients

  • 3 large bell peppers red, yellow or orange
  • 1 1/2 Tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 2 garlic cloves pressed or finely minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 French baguette sliced into 25 slices
  • 4 oz garlic Montrachet or plain goat cheese room temp or cream cheese
  • basil leaves to garnish optional

Instructions

How to Roast Bell Peppers:

  1. Preheat oven to 500˚F. Place whole bell peppers on a rimmed baking sheet lined with foil and roast 30-40 min until skins are completely wrinkled and peppers are charred, turning a couple times while roasting. Remove from oven, cover tightly with aluminum foil and let rest 30 min until cool enough to handle.

Make the Marinated Bell Pepper Topping:

  1. Remove stems and cut the bell pepper into quarters. Remove and discard peels and seeds. Slice peppers into 1/2” wide slices and transfer to a medium bowl.

  2. Add 1 1/2 Tbsp olive oil, 2 tsp balsamic vinegar, 2 pressed garlic cloves, 1 tsp sea salt and 1/2 tsp black pepper. Stir to combine, cover and refrigerate 1 hour (or overnight) for the flavors to meld.

Toast and Assemble Bruschetta:

  1. Brush both sides with olive oil and bake at 350˚F for 5 minutes, just until edges are crisp and centers are still soft. Remove form oven and cool to room temperature. 

  2. Spread a thin layer of goat cheese over the top of toasts then divide the marinated roasted peppers evenly between 25 toasts and garnish with fresh basil.

Source link

mm

Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.