Toasted bread is topped with goat cheese and a sautéed blend of red peppers, onions, and seasoning. A delicious appetizer for summer or fall.
Cuisine: Italian- American
Keyword: appetizers, goat cheese bruschetta, red pepper bruschetta
Servings: 12bruschetta pieces
Author: Katie Shaw
Roasted Red Pepper Topping
4large red bell peppers, sliced 1/4 inch thin
1large onionhalved then sliced 1/4 inch thin
2tablespoonswhite wine vinegar
3clovesof garlicpressed or finely minced
1/4teaspoonred pepper flakes
2roma tomatoesdiced OR 1 15 oz can diced tomatoes
1baguette or narrow Italian loaf
8ouncessoft goat cheese
Heat 2 tablespoons of the olive oil over medium heat In a large skillet or saute pan. Add the peppers, onions, and salt. Cook, stirring occasionally, until vegetables are softened and the edges are slightly browned.
Add the remaining 2 tablespoons olive oil, the garlic, crushed red pepper, white wine vinegar, and tomatoes. Bring to a boil and then reduce heat to a low simmer. Cook until the tomato juice has cooked off.
To make the bruschetta, slice the bread diagonally about 1 inch thick. Brush with olive oil. Place on a baking sheet and bake at 425 degrees for about 5 minutes, or until lightly browned. Cool.
Top the bread with a thin layer of goat cheese, then a generous amount of the bruschetta topping. Once assembled, serve immediately.
The red pepper topping can be made up to 2 days ahead of time and refrigerated. This is also very good on top of grilled chicken. Grill separately, top, and then warm over indirect heat in grill for a few minutes.