Posted By: Santino Brasi
Santino's Bruschetta w/ Goat Cheese & Basil - 11/09/08 07:02 AM
Bruschetta con Formaggio di Capra, Peperoni e Basilico
Bruschetta with Goat Cheese, Roasted Pepper, and Basil
Ingredients:
1 large red bell pepper
4 ounces soft fresh goat cheese (such as Montrachet), room temperature (about 1 cup)
Four 3/4-inch-thick slices country bread, halved, toasted or grilled
16 fresh basil leaves
Directions:
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. Makes 4 servings.
That's it!
(This is not my recipe, it is a recipe I tried and recommend, the recipe is from http://www.oreganofromitaly.com/)
Bruschetta with Goat Cheese, Roasted Pepper, and Basil
Ingredients:
1 large red bell pepper
4 ounces soft fresh goat cheese (such as Montrachet), room temperature (about 1 cup)
Four 3/4-inch-thick slices country bread, halved, toasted or grilled
16 fresh basil leaves
Directions:
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. Makes 4 servings.
That's it!
(This is not my recipe, it is a recipe I tried and recommend, the recipe is from http://www.oreganofromitaly.com/)