Roasted Bell Pepper Bruschetta
A vibrant and smoky twist on traditional bruschetta, featuring roasted bell peppers, creamy goat cheese, and a touch of fresh basil. This appetizer is perfect for summer gatherings.
Prep time: 15 minutesCook time: 25 minutesServes: 6
Ingredients
4 whole red bell peppers
2 tbsp olive oil
1 tsp balsamic glaze
1/4 tsp salt
1/4 tsp black pepper
8 oz goat cheese
1 loaf French baguette
1 clove garlic
10 fresh basil leaves
1/2 tsp red pepper flakes
Instructions
1. Preheat your oven to 450°F and line a baking sheet with foil.
2. Place the whole bell peppers on the sheet and roast for 20-25 minutes, turning occasionally until the skins are blackened.
3. Remove peppers from the oven and transfer to a bowl, covering with plastic wrap to steam for 10 minutes.
4. While peppers are steaming, slice the baguette into 1/2-inch slices.
5. Toast the baguette slices in the oven for 5-7 minutes until golden brown.
6. Peel the skins off the steamed peppers, remove seeds, and slice into strips.
7. Rub the garlic clove on each slice of toasted baguette.
8. Spread a layer of goat cheese on each slice and top with roasted pepper strips.
9. Drizzle with olive oil and balsamic glaze, sprinkle with salt, pepper, and red pepper flakes.
10. Garnish with fresh basil leaves before serving.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Best if the bread and topping are stored separately.
Reheating
Reheat the baguette slices in a preheated oven at 350°F for about 5 minutes to re-crisp before assembling.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
