BRUSCHETTA WITH GOAT CHEESE & ROASTED PEPPERS
An easy to assemble appetizer that is great year round.
Provided by Deborah Mele
Categories Antipasti - Bread
Time 18m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 496 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 3 slices, Sodium 667 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
ROASTED PEPPER AND GOAT CHEESE SANDWICHES
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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 GOAT CHEESE, ROASTED PEPPER, AND BASIL
Categories Appetizer Bake Goat Cheese Basil Bell Pepper Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
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.
BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE
Make and share this Bruschetta with Red Peppers and Goat's Cheese recipe from Food.com.
Provided by Melody
Categories Cheese
Yield 4 serving(s)
Number Of Ingredients 9
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
Nutrition Facts : Calories 415.2, Fat 23.1, SaturatedFat 7.4, Cholesterol 19.6, Sodium 520.2, Carbohydrate 40.9, Fiber 3.6, Sugar 3.3, Protein 12.1
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