Marinated Roasted Pepper Bruschetta is the ultimate appetizer. The combination of balsamic marinated sweet peppers and goat cheese is a flavor experience you won’t soon forget.
Ingredients:
- 6 large bell peppers red, yellow or orange
- 3 Tbsp extra virgin olive oil
- 4 tsp balsamic vinegar
- 4 garlic cloves pressed or finely minced
- 2 tsp salt
- 1 tsp black pepper
- 2 French baguette sliced into 25 slices
- 8 oz garlic Montrachet or plain goat cheese room temp or cream cheese
- basil leaves to garnish optional
Instructions:
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How to Roast Bell Peppers:
- Preheat oven to 500˚F. Place whole bell peppers on a rimmed baking sheet lined with foil and roast 30-40 min until skins are completely wrinkled and peppers are charred, turning a couple times while roasting. Remove from oven, cover tightly with aluminum foil and let rest 30 min until cool enough to handle.
- Remove stems and cut the bell pepper into quarters. Remove and discard peels and seeds. Slice peppers into 1/2” wide slices and transfer to a medium bowl.
- Add 1 1/2 Tbsp olive oil, 2 tsp balsamic vinegar, 2 pressed garlic cloves, 1 tsp sea salt and 1/2 tsp black pepper. Stir to combine, cover and refrigerate 1 hour (or overnight) for the flavors to meld.
- Brush both sides with olive oil and bake at 350˚F for 5 minutes, just until edges are crisp and centers are still soft. Remove form oven and cool to room temperature.
- Spread a thin layer of goat cheese over the top of toasts then divide the marinated roasted peppers evenly between 25 toasts and garnish with fresh basil
- Enjoy!
Make the Marinated Bell Pepper Topping:
Toast and Assemble Bruschetta: