Description
This Roasted Pepper Bruschetta is a vibrant and flavorful appetizer featuring sweet roasted bell peppers, creamy goat cheese, and fragrant basil served on crisp baguette slices. Perfect for gatherings or a light snack, it’s easy to prepare with a delightful blend of roasted and fresh ingredients.
Ingredients
Scale
For the Roasted Pepper Topping
- 3 large bell peppers (red, yellow, or orange)
- 1 1/2 Tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 garlic cloves (pressed or finely minced)
- 1 tsp salt
- 1/2 tsp black pepper
For the Bruschetta Base
- 1 French baguette (sliced into 25 slices)
- 4 oz garlic Montrachet or plain goat cheese (room temperature or cream cheese)
- Basil leaves to garnish (optional)
Instructions
- Prepare the Peppers: Preheat your oven to 400°F (200°C). Place the whole bell peppers on a baking sheet and roast for 30 minutes, turning occasionally, until the skins are charred and blistered.
- Peel and Marinate: Remove the peppers from the oven, place them in a covered bowl or sealed plastic bag for about 10 minutes to steam. Once cooled, peel off the skins, remove seeds, and slice into thin strips. In a bowl, combine the roasted pepper strips with olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Mix well to marinate the flavors together.
- Assemble the Bruschetta: Slice the French baguette into 25 pieces and lightly toast them until golden brown. Spread each slice with a generous layer of goat cheese or cream cheese. Top with the marinated roasted pepper strips and garnish with fresh basil leaves if desired. Serve immediately or at room temperature.
Notes
- Roasting the peppers brings out their natural sweetness and adds a smoky flavor.
- You can substitute goat cheese with cream cheese for a milder taste.
- For a gluten-free option, substitute the baguette with gluten-free bread slices.
- To toast the bread, you can use a toaster oven, conventional oven, or stovetop grill.
- Marinating the peppers for at least 30 minutes enhances the flavor.
