This bruschetta switches out the tomatoes and tops baguette slices with roasted pepper and creamy goat cheese.
1 baguette, sliced on the bias about 1/2" thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 ½ Tbsp red wine vinegar
1 Tbsp honey
2 tsp chopped fresh thyme
pinch red pepper flakes
1 16-oz jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced
1 shallot, minced
2 Tbsp chopped fresh Italian parsley
1 6-oz log fresh goat cheese, at room temperature
Microgreens, for garnish
1. Preheat the oven to 400ºF. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
2. Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
3. Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.
See more: Bread, Appetizer, Cheese
https://www.foodnetwork.ca/recipe/roasted-pepper-and-goat-cheese-bruschetta/20564/
