Red Pepper Bruschetta With Goat Cheese Food

RED PEPPER BRUSCHETTA WITH GOAT CHEESE

Steps:

• 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.

GOAT CHEESE-SWEET RED PEPPER BRUSCHETTA

Steps:

• Place the slices of bread on a baking sheet and brush olive oil on them lightly. Toast them just until slightly browned and crisp. Remove from the oven and allow them to cool slightly, then rub each slice with garlic.
• Drain the liquid from the jar of peppers and lay them on several thickness of paper towels and blot with dry paper towels. Cut the peppers into pieces to fit onto the slices of toast.
• Add the goat cheese and the cream to a medium-size bowl and with a hand mixer on low speed beat just until it is combined and smooth.
• Spread one tablespoon of the goat cheese mixture on each slice of toast, add slices of the
• red pepper and top with a sprig of parsley. Arrange the appetizers on a serving plate and enjoy!

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.

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

ROASTED RED PEPPER AND GOAT CHEESE SPREAD

Steps:

• Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.

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.