Pepper, Olive, and Goat Cheese Bruschetta

Pepper, Olive, and Goat Cheese Bruschetta

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Everyone serves a tomato-based bruschetta, but this sweet and spicy remix will spice up your appetizer platter! Super-simple to make, whip up this bruschetta before your next party and watch your guests gobble it up in no-time!

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Chicago, IL

Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 baguette, cut in ½-inch slices
  • ½ cup extra-virgin olive oil
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp maple syrup
  • Salt and Pepper
  • 1 tsp. onion powder
  • Red pepper flakes
  • 1 16-ounce jar of red and yellow peppers, drained and sliced thin
  • ½ cup green olives, rinsed and pitted.
  • 2 Tbsp parsley
  • 1 6-ounce package goat cheese, at room tempurature

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Directions

Preheat your oven to 400 degrees F. While the oven is heating up, brush both sides of your baguette slices with olive oil, then season with salt and pepper. Arrange the baguette slices flat on a baking sheet and toast them in the oven for 6-8 minutes, or until crisp and golden.

Whisk together 3 tablespoons olive oil with the red wine vinegar, and syrup in a bowl. Next, stir in the onion powder and red pepper flakes until well- combined. Using a wooden spoon, gently mix in the red and yellow peppers and olives into the dressing, seasoning with salt and pepper to taste. Seal the mixture and let it marinate in the refrigerator for at least 15 minutes.

When ready to serve, spread 1 spoonful of goat cheese on each toasted baguette piece, and then top with a tablespoon of the red pepper and olive mix. Top the batch with a sprinkle of parsley, and enjoy!


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