- Servings: 24 bruschetta
Ingredients:
| 1½ cups | Diced Roasted Tomatoes |
| ¼ cup | Pitted Kalamata Olives, quartered |
| ¼ cup | Coarsely Chopped Roasted Red Peppers |
| ¼ cup | Fresh Roma Tomatoes; Cored, seeded and finely diced |
| ¼ cup | Yellow Onion, finely diced |
| 1 Tbsp | Chopped Fresh Basil Leaves |
| ½ tsp | Red Pepper Flakes, optional |
| 4 Tbsp | Extra Virgin Olive Oil, divided |
| 24 | Slices, ½" thick, baguette |
| ½ cup | Soft Goat Cheese |
| 5 | Large Cloves Fresh Garlic, peeled and left whole |
| Kosher or Sea Salt To Taste | |
| Freshly Ground Black Pepper, to taste |
Directions:
In a medium bowl, mix together the peppers, tomatoes, onion, olives, basil, red pepper flakes and olive oil, then adjust seasoning to taste.
Preheat an oven to 400 degrees. Meanwhile, coat both sides of the sliced baguette with olive oil and place the slices on a cookie sheet. Place the cookie sheet, with the oiled bread slices, into the oven and bake until the bottoms of the slices are lightly toasted. Remove the cookie sheet from the oven, turn each slice over, rub each toasted slice liberally with a clove of garlic, and return to the oven to continue baking until the bottoms of the slices are lightly toasted. Remove the cookie sheet from the oven. Spread some of the goat cheese onto each toasted baguette slice and top each with the pepper and tomato mixture, then serve immediately.
Helpful Tips:
These bruschetta make delicious hors d'ouvres, but they also make an excellent accompaniment to any Italian meal. The recipe calls for goat cheese, but we've found Gorgonzola also works deliciously.
Recipe By: calou
While I've been a Marine and a computer professional my real first love has always been cooking good tasting food and my dream has always been to have my own restaurant. You won't find any nutritional facts on this blog that's not what its about. The job of this blog is share recipes that I've developed or collected over the past 40 odd years and which my family, my friends, and I have enjoyed. Buon Appitito!
