Bruschetta With Goat Cheese Roasted Pepper And Basil Food

BRUSCHETTA WITH GOAT CHEESE & ROASTED PEPPERS

Steps:

• Preheat the broiler to high heat, and lay the bread slices flat on a baking sheet.
• Brown both sides of the bread until light golden brown, then brush one side of each slice with olive oil.
• Spread each slice with the goat cheese.
• Slice the roasted peppers into thin strips, and then arrange two or three strips on each slice of bread.
• Season with salt and pepper and lightly drizzle with olive oil.
• Roll the basil leaves up lengthwise, and using a sharp knife, cut into thin strips.
• Sprinkle the fresh basil over the bruschetta, then arrange them on a platter and serve.

BRUSCHETTA WITH PEPPERS AND GORGONZOLA

Steps:

• Preheat the oven to 375 degrees F.
• Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
• Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
• Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

BRUSCHETTA WITH GOAT CHEESE, ROASTED PEPPER, AND BASIL

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.

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA

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.

BLACK PEPPER-BASIL FARMER'S CHEESE BRUSCHETTA WITH TOMATO

Steps:

• Place cheese, basil, and lemon zest in a food processor and process until smooth. Add 1 teaspoon salt and 1/2 teaspoon pepper and pulse 2 times to incorporate.
• Heat grill to high. Brush bread with olive oil, season with salt and pepper, and rub with garlic cloves. Grill bread on each side for 1 minute or until slightly charred. Spread each slice with some of the farmer's cheese mixture and top with tomato and more cracked black pepper.

ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 500 degrees F.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
• To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

BRUSCHETTA WITH GARLIC, GOATS CHEESE AND BASIL

Steps:

• Cut the french stick into slices widthways (about as wide as 2 fingers).
• If you are using peppers, cut them into pieces the size of the slices of bread, grill them until the skins are burnt.
• Once the skins are burnt, let the peppers cool and remove the skins.
• Chop the tomatoes into small pieces and mix with a drizzle of olive oil, shredded basil, garlic and salt and pepper to taste Brush the slices of french stick with olive oil and grill briefly until golden Once grilled, remove the bread from the grill and top with the tomato/garlic/basil mixture.
• Add peppers if using.
• Dollop small pieces of goats cheese on top and again grill briefly.

BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE

Steps:

• Preheat the oven to 375F.
• Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
• Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
• Peel the peppers, cut open and remove the stem and seeds.
• Tear pepper flesh into strips.
• Dress with olive oil, salt and black pepper, and basil.
• Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
• Lay the peppers on top and crumble the goat's cheese over them.
• Dribble over a little more olive oil and serve

GOAT CHEESE, ROASTED PEPPER AND BASIL APPETIZERS

Steps:

• Slice baguette into 1 inch slices.
• Spread a layer of goat cheese onto each slice.
• Top with a strip or two of roasted pepper and a few strips of fresh basil.
• If you prefer to serve this as an entree sandwich, just slice your baguette lengthwise, spread with goat cheese and top with roasted peppers and fresh basil.

BRUSCHETTA WITH GOAT CHEESE

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.

STRAWBERRY GOAT CHEESE BRUSCHETTA

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.