RUSTIC TUSCAN PEPPER BRUSCHETTA
If you love sweet red, yellow and orange peppers, pair them with fresh mint for a cold kitchen appetizer. Marinate for up to one hour before assembling. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk oil, vinegar, honey and mint. Add peppers; toss to coat. Let stand 15 minutes., Meanwhile, in a small bowl, beat goat cheese and cream cheese. Spread 1 rounded teaspoon on each cracker. Drain peppers well. Arrange peppers on cheese-topped crackers.
Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 60mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BRUSCHETTA WITH ROASTED PEPPERS & GOAT CHEESE
This Bruschetta with Roasted Peppers & Goat Cheese Is a Fantastic Party Snack That You Can Easily Serve on a Sharing Platter. It's Vegetar ...
Provided by Jelena Mardere
Time 17m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 ˚F.
- Place baguette slices in a single layer on the baking sheet. Brush on both sides with extra virgin olive oil and season with salt and pepper. Toast in the oven for about 8 minutes until golden brown.
- Place 3 tablespoons of olive oil in a bowl with 1½ tablespoons of vinegar and 1 tablespoon of honey. Whisk until combined and stir in 2 teaspoons of thyme and a pinch of red pepper flakes.
- Add the roasted peppers and shallots to the dressing. Season to taste with salt and pepper. Toss to combine and fold in 2 tablespoons of parsley. Set aside or place in the refrigerator to marinate.
- Spread a small spoonful of goat cheese on each piece of toasted baguette. Place a spoonful of the pepper mixture on top and garnish with a pinch of microgreens.
- Serve to your guests on a large platter.
Nutrition Facts : Calories 321, Fat 11.6g, Carbohydrate 41.7g, Protein 13.3g, Cholesterol 18mg, Sodium 623mg
ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA
Provided by Ayesha Curry
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
BRUSCHETTA WITH GOAT CHEESE
This Italian dish can be prepared in advance & makes for a great appetizer! Preparation time does not include time needed for tapenade to marinate!
Provided by Sydney Mike
Categories Cheese
Time 15m
Yield 12 bruschetta, 6 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE TAPENADE ~ Mix first 7 tapenade ingredients together, then check seasoning. It shouldn't need too much. Allow to marinate overnight, if possible.
- FOR THE BASES ~ broil both sides of bread until lightly brown.
- Brush one side with oil & then rub with a cut clove of garlic. Set aside until ready to serve.
- Spread bread slices with cheese, roughing it up with a fork, then spoon tapenade on top, & serve.
Nutrition Facts : Calories 239.5, Fat 24.2, SaturatedFat 3.3, Sodium 713.5, Carbohydrate 7.2, Fiber 2.9, Protein 1.3
PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
STRAWBERRY GOAT CHEESE BRUSCHETTA
The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.
Provided by Chef John
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
- Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
- Combine strawberries and thyme in a small bowl and set aside.
- Grill bread on the preheated grill until browned, about 3 minutes per side.
- Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 29.9 g, Cholesterol 29.9 mg, Fat 15.2 g, Fiber 2.6 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 7.9 g
BRUSCHETTA WITH OLIVE PASTE, PEPPERS AND GOAT CHEESE
Categories Olive Pepper Appetizer Broil Goat Cheese Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Char red bell peppers over gas flame or in broiler until blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into 1/2-inch-wide strips.
- Prepare barbecue (medium heat) or preheat broiler. Grill bread until golden brown, watching closely so that bread does not burn, about 2 minutes per side. Spread 1 side of each bread slice with 1 generous teaspoon olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with chopped fresh parsley.
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