Prep 0 mins
Cook 0 mins
- 2 red sweet peppers
- 1 yellow sweet pepper
- 4 tablespoons extra virgin olive oil
- to taste salt and black pepper, freshly ground
- to taste fresh basil leaf, roughly torn (a generous amount)
- 4 -6 slices country bread, thick slices, toasted
- 2 cloves garlic, peeled
- to taste extra virgin olive oil (for drizzling)
- 3 1⁄2 ounces goat's cheese, roughly chopped
- Preheat the oven to 375F.
- Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
- Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
- Peel the peppers, cut open and remove the stem and seeds.
- Tear pepper flesh into strips.
- Dress with olive oil, salt and black pepper, and basil.
- Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
- Lay the peppers on top and crumble the goat's cheese over them.
- Dribble over a little more olive oil and serve
Excellent! I used the broiler instead of the oven to both roast the peppers and toast the bread - Watch the bread closely if using the broiler - it's browned in under a minute. I didn't bother to drizzle extra olive oil on the bruschetta and the only time I used salt and black pepper was in the olive oil/bell pepper mixture. Note: The recipe states to use 2 cloves garlic, peeled, but the garlic cloves should be cut in half, with the cut sides rubbed onto the bread. Also, the toasted bread, (I used a French Baguette), should be lightly toasted - more browned on the edges, lighter in the middle. Use a good, soft goat cheese! This is delicious!!!