Peachandroastedredpepperbruschetta Recipes

PEACH AND ROASTED RED PEPPER BRUSCHETTA

Steps:

• Preheat grill to medium-high or broiler. Roast red pepper, turning often, until well blackened. Place in a bowl and cover with plastic wrap. Leave to cool.
• Remove skin, stem and seeds from pepper. Finely chop the pepper and place in a medium bowl.
• Stir in peaches, tomatoes, garlic, vinegar and basil. Season with salt and pepper to taste. Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours.
• Before serving, bring peach mixture to room temperature. Lightly toast baguette slices on both sides. Spoon peach mixture on top of toasts.

PEACH BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.
• In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.
• Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.
• To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.

ROASTED RED PEPPER BRUSCHETTA

Steps:

• Mix peppers, feta, green onion, 1 T. olive oil, garlic, and lemon juice.
• Cut bread into 1/2 inch slices. Brush both sides lightly with additional olive oil and toast lightly on each side. Top with pepper mix.