Bruschetta with Baked Pepper and Goat Cheese
by Editorial Staff
A step-by-step recipe for making an appetizer – bruschetta with baked bell pepper and goat cheese.
Cook: 35 minutes
Servings: 6
Ingredients
- 1 baguette, cut at an angle into slices about 1.5 cm thick
- Olive oil 1.5 tbsp red wine vinegar
- 1 tbsp honey
- 2 teaspoon chopped fresh thyme
- A pinch of red pepper flakes
- One can (450g) canned baked bell peppers
- 1 head of shallots
- 2 tbsp chopped fresh parsley
- 170 g goat cheese
- Microgreens for sprinkling
Directions
- Preheat oven to 200 ° C. Brush a baguette on both sides with a little olive oil and sprinkle with salt and pepper. Place the slices on a baking sheet and bake in the oven until crisp and golden brown, about 8 minutes.
- Meanwhile, in a bowl, whisk 3 tbsp olive oil, vinegar, and honey. Stir in thyme and pepper flakes. Add baked peppers and shallots and season with salt and pepper. Shake gently to mix, then add the parsley. Set aside or refrigerate to marinate.
- Spread some goat cheese on the toast. Spoon the pepper mixture on top, then sprinkle with microgreens. Place bruschetta on a serving platter and serve.
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