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This is fantastic - Bruschetta with Roasted Peppers and Goat Cheese
Joined: Dec 19, 2005
Posted to Thread #14007 at 9:02 pm on Mar 2, 2009
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be more browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
A balanced diet is equal parts of milk and dark chocolate.
Other messages in this thread:
- 14007. Grocery store had sale on bell peppers and now I have a ton and no recipes - Kathleen - 6:01pm on 03/02/09 (39)
- Diela Smith's Piedmont Roasted Peppers is one of the best for red peppers. [NT] - joanietoo - 6:21pm on 03/02/09
- Delia Smith ....The recipe above copied as I can't do the link.... - joanietoo - 6:24pm on 03/02/09
- Take a look at this Yellow Pepper Soup that Meryl posted: [NT] [LINK] - LisainLA - 6:23pm on 03/02/09
- Make a batch of Julie Child's Piperade - this was one of the first recipes I made when - LisainLA - 6:31pm on 03/02/09
- Trying to think of something kid-friendly. Would your little guys eat Italian sausage and peppers? [NT] - Curious1 - 7:08pm on 03/02/09
- Like you get at the state fair in a bun? I think they will eat anything served in a bun..... [NT] - Kathleen - 7:43pm on 03/02/09
- Here are two sausage and pepper recipes, one is on a bun. I've made the other one and think you - Curious1 - 9:16pm on 03/02/09
- Stuffed peppers? Pepper Soup? (I believe Meryl posted one above that can be used as a guide), - barb_b - 8:02pm on 03/02/09
- This is a great pasta dish: Sweet Peppers with Pasta [LINK] - Meryl - 8:28pm on 03/02/09
- I love pepper strips as a dipper for dips/spreads. Also, made something once where you just - Melissa Dallas - 8:29pm on 03/02/09
- Yellow Pepper Soup, as Lisa and barb mentioned above. I use both red and yellow. [NT] - Meryl - 8:29pm on 03/02/09
- You can roast some of them, freeze, and use as needed. Great in so many dishes. [NT] - Meryl - 8:32pm on 03/02/09
- Chicken, shrimp, or beef fajitas. [NT] - Meryl - 8:36pm on 03/02/09
- Rec: Chicken and Roasted Pepper Bolognese Hoagies...I got this - orchid - 8:47pm on 03/02/09
- This is fantastic - Bruschetta with Roasted Peppers and Goat Cheese - Meryl - 9:02pm on 03/02/09
- I can attest that these bruschetta are totall amazing! [NT] - Heather_in_SF - 3:46am on 03/05/09
- Glad you liked them! [NT] - Meryl - 4:38am on 03/05/09
- REC: Balsamic Vinegar Chicken with Almond Peppers... - charlie - 9:18pm on 03/02/09
- REC: Piperade Salad with Olives... - charlie - 9:20pm on 03/02/09
- This looks good: Roasted Red Pepper Salad with Bacon Dressing & Pine Nuts [NT] [LINK] - Traca - 10:30pm on 03/02/09
- The red pepper relish from this REC looks good. Possible canning opp? [NT] [LINK] - Traca - 10:41pm on 03/02/09
- These all look great. Thanks so much. I will let you know how we do. [NT] - Kathleen - 1:46am on 03/03/09
- Feta-Stuffed Peppers. Very easy! [NT] [LINK] - Joe - 2:09am on 03/03/09
- Red Pepper, Pomegranate, and Walnut Dip - MarkinHouston - 3:31am on 03/03/09
- What do you use as a dipper for the Red pepper, pom and walnut dip? [NT] - Pam - 4:57pm on 03/03/09
- I've served it with corn chips, pita triangles and even veggies. Here's another version.. - KC_ - 8:03pm on 03/03/09
- Pam, this is Turkish/Middle Eastern origin. I make this along with hummus, and then - MarkinHouston - 8:43pm on 03/03/09
- Rec: Stuffed Zucchini and Red Bell Peppers...I usually use colorful bell peppers - Pat-NoCal - 4:28am on 03/03/09
- I would chop some up, put them in zip loc bag and keep them in the freezer. - Dawn_MO - 1:16pm on 03/03/09
- Sweet Pepper Rice (I've posted this before) I love this recipe and make it A LOT!!!! [IMAGE] - dianncy1964 - 5:07pm on 03/03/09
- thank you again for all these. However, a massive stomach virus just hit my home and - Kathleen - 12:42am on 03/04/09
- Don't forget the chicken soup! [NT] - Meryl - 12:51am on 03/04/09
- Thank goodness for this thread because I came home with - Dawn_MO - 9:42pm on 03/04/09
- Quck way to roast peppers - Heather_in_SF - 3:48am on 03/05/09
- Hmm, this sounds easier than trying to broil them in an electric oven. [NT] - Curious1 - 1:44pm on 03/05/09
- do you coat them in oil, or just leave them plain for baking? [NT] - AngAk - 6:39pm on 03/05/09
- Sorry Ang, this is so late, I was offline. They are roasted just plain. Amazing but it works so - Heather_in_SF - 2:49am on 03/10/09
- I do mine on the Q. At least 15 at a time. I like the charring but I like to control it as well. - Marg CDN - 8:14pm on 03/05/09
- Romesco Sauce - perfect for tartines [LINK] - Heather_in_SF - 3:51am on 03/05/09