Italian Bruschetta with Roast Peppers, Goat Cheese & Olives

Ingredients

- Baguette or Ciabatta Bread: 1 loaf, sliced into 1/2-inch thick slices

- Red and Yellow Bell Peppers: 2 large peppers, roasted and sliced

- Goat Cheese: 4 ounces, crumbled

- Kalamata Olives: 1/2 cup, pitted and chopped

- Fresh Basil Leaves: About 10 leaves, thinly sliced (chiffonade)

- Garlic: 2 cloves, minced

- Extra Virgin Olive Oil: 2 tablespoons, plus extra for drizzling

- Balsamic Vinegar: 1 tablespoon

- Salt and Pepper: To taste

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Instructions

Step-by-Step Instructions:

Step 1: Roast the Peppers

1. Prepare the Peppers: Wash the red and yellow bell peppers thoroughly.

1. Roasting: Preheat your oven to 450°F (232°C). Place the whole peppers on a baking sheet, and roast for about 20-25 minutes, turning occasionally, until the skin is blistered and blackened all over.

1. Steam the Peppers: Remove the peppers from the oven and place them in a bowl. Cover with a plate or plastic wrap to let them steam for about 10 minutes. This makes peeling the skin easier.

1. Peel and Slice: Once cooled, peel off the charred skin, remove the seeds and stems, and slice the peppers into thin strips.

Step 2: Prepare the Bread

1. Slice the Bread: Cut the baguette or ciabatta into 1/2-inch thick slices.

1. Toast the Bread: Preheat your grill or oven's broiler. Arrange the bread slices on a baking sheet. Brush each side with olive oil.

1. Grill or Broil: Toast the bread under the broiler or on the grill for 2-3 minutes on each side, until they are crispy and golden brown. Watch closely to avoid burning.

Step 3: Assembling the Bruschetta

1. Garlic Rub: Once toasted, immediately rub one side of each bread slice with the cut side of a halved clove of garlic.

1. Add Toppings: Layer the roasted pepper slices on top of the garlic-rubbed side of the bread.

1. Add Cheese and Olives: Crumble goat cheese over the peppers, then sprinkle chopped Kalamata olives on top.

Step 4: Finishing Touches

1. Drizzle with Olive Oil and Vinegar: Drizzle a little extra virgin olive oil and balsamic vinegar over each bruschetta.

1. Season: Sprinkle with a pinch of salt and freshly ground black pepper.

1. Garnish: Scatter thinly sliced fresh basil leaves on top for a fragrant and fresh finish.

Step 5: Serve

1. Presentation: Arrange the bruschetta on a serving platter.

1. Enjoy: Serve immediately while the bread is still warm and enjoy this delicious and flavorful appetizer with friends and family.

This recipe combines the smoky sweetness of roasted peppers with the tangy creaminess of goat cheese, the salty richness of olives, and the freshness of basil, making it a wonderful Italian-inspired dish. Enjoy your cooking

Prep Time: 15 minutes
Cook Time: 25 minutes