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Basil bruschetta with goat cheese

Time 20 minutes
Yields Serves 4
Basil bruschetta with goat cheese
1

Combine the cheese, 2 tablespoons of basil, onion and 1 teaspoon of olive oil. Add salt and pepper to taste. (This can be made a day ahead and refrigerated. Serve at room temperature.)

2

Heat the grill or broiler.

3

Cut the sides off the pepper in 4 slabs. Place them skin side down on the grill or skin side up beneath the broiler until blackened, about 5 minutes. Wrap in foil. When just cool enough to handle, remove the skins. Cut into 1-inch strips and toss with the remaining teaspoon of 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 tablespoons of basil.

4

Spread the goat cheese mixture on the warm bruschetta, dividing evenly. Top with the red peppers.


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