This bruschetta combines the sweetness of roasted bell peppers with the tang of goat cheese, a hint of spice from candied jalapeños, and the freshness of mint. It's a vibrant, slightly sweet, and savory explosion.
Ingredients:
1 (medium) Baguette
3 Tbsp Extra Virgin Olive Oil
2 (large) Red Bell Pepper (Roasted and finely diced)
4 oz (115g) Goat Cheese (Chèvre)
2 Tbsp Candied Jalapeños (Finely minced)
1 Tbsp Fresh Mint Leaves (Finely chopped)
1 clove Garlic (Minced - optional)
To taste Salt & Freshly Ground Black Pepper
Preparation Method:
1. Prepare the Roasted Pepper Base
- Roast
the Peppers: Preheat your oven to 400 degree F (200 degree C). Place
the red bell peppers on a baking sheet. Roast for 20-25 minutes, or
until the skin is blistered and slightly charred.
- Dice:
Remove from the oven, place in a bowl, and cover tightly with plastic wrap
for 10 minutes (this steams them and makes the skin easy to peel). Peel
and discard the skin and seeds, then finely dice the flesh.
2. Assemble the Topping Mixture
- In a
mixing bowl, combine the diced roasted red pepper and the softened goat
cheese.
- Add
the candied jalapeños (or pepper jelly) and the fresh mint.
- Season
lightly with salt and pepper. Gently mix until everything is combined, but
don't overmix-you want a slightly chunky texture.
- Cover
and refrigerate while preparing the bread.
3. Toast the Bread
- Preheat
your broiler (or grill if outdoors).
- Brush
both sides of the baguette slices with olive oil.
- Place
the slices on a baking sheet and toast for 1-2 minutes per side, until
golden brown and crisp.
- Optional:
While the bread is still warm, take the minced garlic clove and
lightly rub it over the surface of each slice for a mild garlic flavor.
4. Serve
- Spoon
a generous amount of the pepper and goat cheese mixture onto each piece of
toasted bread.
- Serve
immediately, or at room temperature.
Tags
Homemade Appetizer