Basil Bruschetta With Goat Cheese Recipe

Combine the cheese, 2 Tbsp.

of basil, onion and 1 tsp.

of extra virgin olive oil.

Add in salt and pepper to taste.

(This can be made a day ahead and refrigerated.

Serve at room temperature.)

Heat the grill or possibly broiler.

Cut the sides off the pepper in 4 slabs.

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

Wrap in foil.

When just cold sufficient to handle, remove the skins.

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

of extra virgin olive oil and the vinegar.

(This can be made a day ahead and refrigerated.

Before using, bring to room temperature.)

Toss with the remaining 2 Tbsp.

of basil.

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

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

Lightly rub the grilled surface with the garlic.

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

of oil.

Lightly season with salt and pepper.

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

Top with the red peppers.

This recipe yields 4 servings.