2

Roasted Red Pepper Bruschetta

Total Time
11 min
Prep
7 min
Cook
4 min
Serves
10
Difficulty
Easy
To make this appetizer even more colorful, look for red and yellow roasted peppers.
Ingredients

sourdough bread

1 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 oil

1 Tbsp

balsamic vinegar

1 Tbsp

dried thyme

½ tsp

black pepper

¼ tsp, freshly ground

hard-type goat cheese

2 oz, crumbled

Instructions

  1. Preheat the broiler. Slice the baguette in half lengthwise and place cut-side up on the broiler rack.
  2. 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.

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