Bruschetta with Roasted Peppers
Bruschetta with Roasted Peppers
4 yellow peppers
4 red peppers
sea salt
ground black pepper
2 peeled cloves garlic, minced
1/2 bunch basil, minced
1/2 cup extra-virgin olive oil
1 loaf day-old Italian cornmeal bread cut into 1/2 inch slices
1 lb. mild goat cheese
Roast the peppers on a grill or under the broiler stirring occasionally until charred on all sides: While the peppers are hot, peel the skins and remove the seeds. Cut the peppers into strips and combine with salt, basil, garlic, and olive oil. Top the cornmeal bread with the roasted peppers and drizzle with half of the remaining dressing. Top with the crumbled cheese and then drizzle the rest of the dressing.
Makes about 8 servings
roasted peppers bruschetta
Technorati Tags: roasted peppers bruschetta
