Bruschetta with Peppers and Goat Cheese

This is one of my all time favorite appetizer / snack foods. It’s perfect for right now when peppers are in season.

Bruschetta with Peppers and Goat Cheese

  • 6 sweet bell peppers (a mix of red, orange and yellow or all of one color)
  • 6-8 garlic cloves, crushed
  • ¼ cup extra virgin olive oil
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. honey
  • ¼ tsp. dried oregano
  • 1 Tbsp. red wine vinegar
  • 2 (or more) Tbsp. chopped fresh basil

Cut peppers into small bite-sized pieces. Place in a large shallow baking dish and toss with the garlic, olive oil, 1 Tbsp. red wine vinegar, honey and oregano. Season with salt & pepper and mix well.

Peppers ready for the oven

Bake in a 400 oven for 50 minutes, tossing every so often. Remove and toss with remaining 1 Tbsp. red wine vinegar. Cool to room temperature and toss with basil.

Serve with toasted baguette slices and goat cheese (I like the Chavrie pyramids which seem a little more spreadable)

Bruschetta Platter with Peppers and Goat Cheese

Ideas for Leftovers

  • Toss with fettuccine and grilled, sliced chicken
  • Spoon over goat cheese stuffed turkey burgers
  • Sauté with shrimp or scallops. Serve with angel hair pasta.
  • Spoon on top of a hoagie roll with grilled sausage and melted provolone
  • Spoon over grilled salmon

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