roasted pepper bruschetta

Marinated Roasted Pepper Bruschetta is the ultimate appetizer. The combination of balsamic marinated sweet peppers and goat cheese is a flavor experience you won’t soon forget.

Roasted Pepper Bruschetta

large bell peppers (red, yellow or orange)

Tbsp extra virgin olive oil

tsp balsamic vinegar

garlic (pressed

salt

tsp black pepper

baguette

oz garlic Montrachet cheese

basil leaves (optional)

Preheat oven to 500˚F. Place whole bell peppers on a rimmed baking sheet lined with foil and roast 30-40 min until skins are completely wrinkled and peppers are charred, turning a couple times while roasting. Remove from oven, cover tightly with aluminum foil and let rest 30 min until cool enough to handle.

How to Roast Bell Peppers:

Remove stems and cut the bell pepper into quarters. Remove and discard peels and seeds. Slice peppers into 1/2” wide slices and transfer to a medium bowl.

Add 1 1/2 Tbsp olive oil, 2 tsp balsamic vinegar, 2 pressed garlic cloves, 1 tsp sea salt and 1/2 tsp black pepper. Stir to combine, cover and refrigerate 1 hour (or overnight) for the flavors to meld.

Make the Marinated Bell Pepper Topping:

Brush both sides with olive oil and bake at 350˚F for 5 minutes, just until edges are crisp and centers are still soft. Remove form oven and cool to room temperature.&nbsp;

Spread a thin layer of goat cheese over the top of toasts then divide the marinated roasted peppers evenly between 25 toasts and garnish with fresh basil.

Toast and Assemble Bruschetta:

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Top 1 roasted pepper bruschetta recipes from across the web

The most viewed roasted pepper bruschetta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Pepper Bruschetta

The most viewed roasted pepper bruschetta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine