Bruschetta With Goat Cheese Roasted Pepper And Basil Recipes

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA

Roasted Pepper and Goat Cheese Bruschetta image

Provided by Ayesha Curry

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 baguette, sliced on the bias about 1/2-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons chopped fresh thyme
Pinch red pepper flakes
One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced
1 shallot, minced
2 tablespoons chopped fresh Italian parsley
One 6-ounce log fresh goat cheese, at room temperature
Microgreens, for garnish

Steps:

Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

ROASTED YELLOW PEPPER BRUSCHETTA

Roasted Yellow Pepper Bruschetta image

Categories Cheese Tomato Broil Vegetarian Quick & Easy Parmesan Basil Bell Pepper Summer Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 8

Ingredients

1 cup diced seeded plum tomatoes
1/3 cup thinly sliced fresh basil leaves
1 tablespoon balsamic vinegar
5 tablespoons olive oil
2 large yellow bell peppers
4 1/2-inch-thick slices country-style bread (each about 5x2 1/2 inches)
1 3-ounce piece Asiago cheese, shaved into strips
4 tablespoons freshly grated Parmesan cheese

Steps:

Blend first 3 ingredients and 3 tablespoons oil in small bowl. Season topping with salt and pepper.
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers.
Preheat oven to 375°F. Arrange bread slices on baking sheet; brush with 2 tablespoons oil. Top bread with peppers and cheese shavings. Bake until Asiago melts, about 12 minutes. Transfer bruschetta to plates. Spoon on tomato topping; sprinkle with Parmesan.

BRUSCHETTA WITH GOAT CHEESE, ROASTED PEPPER, AND BASIL

Bruschetta with Goat Cheese, Roasted Pepper, and Basil image

Categories Appetizer Bake Goat Cheese Basil Bell Pepper Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

1 large red bell pepper
4 ounces soft fresh goat cheese (such as Montrachet), room temperature (about 1 cup)
4 3/4-inch-thick slices country bread, halved, toasted or grilled
16 fresh basil leaves

Steps:

Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.
Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.

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