Roasted Red Pepper Bruschetta
- Total Time
To make this appetizer even more colorful, look for red and yellow roasted peppers.
sourdough bread1 slice(s), medium, (15 - inch)
roasted red peppers (packed in water)14 oz, drained and sliced
olive(s)12 medium, kalamata, coarsely chopped
uncooked shallot(s)2 Tbsp, minced
olive oil1 Tbsp
balsamic vinegar1 Tbsp
dried thyme½ tsp
black pepper¼ tsp, freshly ground
hard-type goat cheese2 oz, crumbled
- Preheat the broiler. Slice the baguette in half lengthwise and place cut-side up on the broiler rack.
- Combine the bell peppers, olives, shallots, oil, vinegar, thyme, and pepper in a medium bowl. Spoon the mixture evenly over the cut sides of the baguette halves, then top evenly with the goat cheese. Broil 5 inches from the heat until the cheese begins to soften and the edges of the baguette are lightly browned, about 4 minutes. Cut each baguette half into 15 slices and serve warm. Yields 3 slices per serving.