Roasted Pepper Bruschetta
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(23)
Ingredients
25 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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Chef's notes
Goat cheese can be substituted with cream cheese. Add 1 pressed garlic clove and a tablespoon of fresh herbs such as finely minced chives or dill to enhance the flavor.
You can make these marinated bell peppers days ahead and they just get better with time.
