Basil Bruschetta With Goat Cheese Recipe

1. 1

   Combine the cheese, 2 Tbsp.

2. 2

   of basil, onion and 1 tsp.

3. 3

   of extra virgin olive oil.

4. 4

   Add in salt and pepper to taste.

5. 5

   (This can be made a day ahead and refrigerated.

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   Serve at room temperature.)

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   Heat the grill or possibly broiler.

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   Cut the sides off the pepper in 4 slabs.

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   Place them skin-side down on the grill or possibly skin-side up beneath the broiler till blackened, about 5 min.

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    Wrap in foil.

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    When just cold sufficient to handle, remove the skins.

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    Cut into 1-inch strips and toss with the remaining tsp.

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    of extra virgin olive oil and the vinegar.

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    (This can be made a day ahead and refrigerated.

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    Before using, bring to room temperature.)

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    Toss with the remaining 2 Tbsp.

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    of basil.

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    For the Basic Bruschetta: Heat a charcoal or possibly gas grill or possibly stove-top grill pan over medium-high heat.

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    Grill one side of the bread till light grill marks appear, 2 to 4 min.

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    Lightly rub the grilled surface with the garlic.

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    Place the bread on a plate and drizzle each slice with 1 tsp.

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    of oil.

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    Lightly season with salt and pepper.

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    Spread the goat cheese mix on the hot bruschetta, dividing proportionately.

25. 25

    Top with the red peppers.

26. 26

    This recipe yields 4 servings.

No additional tips available.