Roasted Pepper Bruschetta
- 3 large bell peppers red, yellow or orange
- 1 1/2 Tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 garlic cloves pressed or finely minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 French baguette sliced into 25 slices
- 4 oz garlic Montrachet or plain goat cheese room temp or cream cheese
- basil leaves to garnish optional
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.
Make the Marinated Bell Pepper Topping:
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.
Toast and Assemble Bruschetta:
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.