Bruschetta With Olive Paste Peppers And Goat Cheese Recipes

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ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA



Roasted Pepper and Goat Cheese Bruschetta image

Provided by Ayesha Curry

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 baguette, sliced on the bias about 1/2-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons chopped fresh thyme
Pinch red pepper flakes
One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced
1 shallot, minced
2 tablespoons chopped fresh Italian parsley
One 6-ounce log fresh goat cheese, at room temperature
Microgreens, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
  • Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
  • Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

BRUSCHETTA WITH OLIVE PASTE, PEPPERS AND GOAT CHEESE



Bruschetta with Olive Paste, Peppers and Goat Cheese image

Categories     Olive     Pepper     Appetizer     Broil     Goat Cheese     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

2 small red bell peppers
8 4x2x1/2-inch slices country-style bread
10 teaspoons olivada*
4 ounces soft fresh goat cheese (such as Montrachet), crumbled
Chopped fresh parsley
*An olive spread, sometimes called black olive paste or cream, available at Italian markets and specialty foods stores. If unavailable, use pureed pitted brine-cured black olives

Steps:

  • Char red bell peppers over gas flame or in broiler until blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into 1/2-inch-wide strips.
  • Prepare barbecue (medium heat) or preheat broiler. Grill bread until golden brown, watching closely so that bread does not burn, about 2 minutes per side. Spread 1 side of each bread slice with 1 generous teaspoon olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with chopped fresh parsley.

BRUSCHETTA WITH GOAT CHEESE, ROASTED PEPPER, AND BASIL



Bruschetta with Goat Cheese, Roasted Pepper, and Basil image

Categories     Appetizer     Bake     Goat Cheese     Basil     Bell Pepper     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

1 large red bell pepper
4 ounces soft fresh goat cheese (such as Montrachet), room temperature (about 1 cup)
4 3/4-inch-thick slices country bread, halved, toasted or grilled
16 fresh basil leaves

Steps:

  • Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.
  • Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.

BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE



Bruschetta with Red Peppers and Goat's Cheese image

Make and share this Bruschetta with Red Peppers and Goat's Cheese recipe from Food.com.

Provided by Melody

Categories     Cheese

Yield 4 serving(s)

Number Of Ingredients 9

2 red sweet peppers
1 yellow sweet pepper
4 tablespoons extra virgin olive oil
to taste salt and black pepper, freshly ground
to taste fresh basil leaf, roughly torn (a generous amount)
4 -6 slices country bread, thick slices, toasted
2 cloves garlic, peeled
to taste extra virgin olive oil (for drizzling)
3 1/2 ounces goat's cheese, roughly chopped

Steps:

  • Preheat the oven to 375F.
  • Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
  • Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
  • Peel the peppers, cut open and remove the stem and seeds.
  • Tear pepper flesh into strips.
  • Dress with olive oil, salt and black pepper, and basil.
  • Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
  • Lay the peppers on top and crumble the goat's cheese over them.
  • Dribble over a little more olive oil and serve

Nutrition Facts : Calories 415.2, Fat 23.1, SaturatedFat 7.4, Cholesterol 19.6, Sodium 520.2, Carbohydrate 40.9, Fiber 3.6, Sugar 3.3, Protein 12.1

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