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.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 3 large bell peppers (red, yellow or orange)
- 1 1/2 Tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 g arlic 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)
Steps
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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.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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