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
cuisinebysuzanne 