Bruschetta with roasted bell pepper, goat cheese, garlic and herbs
Colourful sautéed bell peppers are the star of this dish and they are finished with so many delicious flavours. A crowd-pleasing appetizer that works perfectly for your lock-down family dinner time. And that's not all. A Bonus: it freezes really well!
Ingredients:
4 x Large Bell Peppers (Red, Yellow or Orange, and Green)
1 ½ Tbsp extra virgin olive oil
2 Tsp balsamic vinegar
2 garlic cloves (minced)
1 Tsp sea salt
½ Tsp black ground pepper
1 French Baguette (or you can bake your own bread – see recipe below)
50 g plain goats cheese / cream cheese (room temperature)
Fresh basil leaves
Method:
- Preheat the oven to 180°
- Place the bell peppers (whole) on a baking sheet and roast for up to 40 minutes until the skins are completely wrinkled and charred (turning a couple times while roasting)
- Remove from the oven, cover tightly with foil and let it rest for 30 minutes
- Cut the bell peppers into quarters and remove and discard peels and seeds
- Slice peppers into centimeter slices and transfer into a medium bowl
Marinade:
- Add olive oil, balsamic vinegar, minced garlic, sea salt and ground black pepper in a bowl.
- Stir to combine the flavours
- Pour the marinade over your cooked bell peppers and make sure all the pieces are covered.
- Let it sit at least for an hour before serving (or overnight is even better)
For the perfect bread
- Baking Spices
- 3 ½ cups of Snowflake Bread Flour
- ½ packets Instant yeast
- 1 tsp Salt
- 3 tbsp Sugar
- 1 stick Butter, unsalted
- 1 cup Milk
- ½ cup of water
- Roll the dough into an oval shape
- Bake on 180 degrees for 20 to 30 mins until bread is cooked
Ensemble
- Cut your bread in 3-centimeter slices
- Brush both sides with olive oil and bake for a further 3 to 5 minutes (until edges are crisp and centers are still soft)
- Remove from oven and cool to room temperature
- Spread a nice layer of goats or cream cheese over the top of the toasts
- Divide the marinated roasted peppers evenly between the toasts and garnish with fresh basil (or herbs of your choice)
Perfect appetizer or side dish for a rich winter soup.
ENJOY!
