Roasted Pepper Bruschetta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large bell peppers, red, yellow or orange
1½ Tbsp extra virgin olive oil
2 tsp balsamic vinegar
2 garlic cloves, pressed or finely minced
1 tsp salt
½ 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
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Directions: |
Directions:How to Roast Bell Peppers:
Preheat oven to 500˚. 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:
Remove stems and cut the bell pepper into quarters. Remove and discard peels and seeds. Slice peppers into ½” wide slices and transfer to a medium bowl.
Add 1½ Tbsp olive oil, 2 tsp balsamic vinegar, 2 pressed garlic cloves, 1 tsp sea salt and ½ tsp black pepper. Stir to combine, cover and refrigerate 1 hour (or overnight) for the flavors to meld.
Toast and Assemble Bruschetta:
Brush both sides with olive oil and bake at 350˚ for 5 minutes, just until edges are crisp and centers are still soft. Remove form oven and cool to room temperature.
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. |
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Number Of
Servings: |
Number Of
Servings:25 Bruschetta |
Preparation
Time: |
Preparation
Time:15 Minutes |
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