Time: 35 min.
Complexity: easily
Servings: 4-6

Make bruschetta with canned roasted peppers and goat cheese for a spontaneous party. If you have a little extra time, marinate the peppers in a mixture of olive oil, vinegar, and honey, but they'll still be delicious even if you serve them immediately after mixing.

Ingredients:

• 1 baguette, sliced ​​at an angle into slices about 1.5 cm thick.
• Olive oil
• 1.5 tbsp red wine vinegar
• 1 tbsp. honey
• 2 tsp chopped fresh thyme
• A pinch of red pepper flakes
• One can (450g) roasted sweet peppers, drained and thinly sliced
• 1 shallot, finely chopped
• 2 tablespoons chopped fresh parsley
• 170 g goat cheese, room temperature
• Microgreens for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

baguette, wine vinegar, honey, thyme, red pepper flakes, sweet pepper, shallots, parsley, goat cheese, watercress

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Preparation:

Step 1
• Preheat the oven to 200°C (400°F). Brush both sides of the baguette with a little olive oil and sprinkle with salt and pepper. Place the slices on a baking sheet and bake in the oven until crisp and golden brown, about 8 minutes.
Step 2
• Meanwhile, whisk 3 tablespoons of olive oil, vinegar, and honey in a bowl. Stir in the thyme and pepper flakes. Add the roasted peppers and shallots and season with salt and pepper. Gently toss to combine, then add the parsley. Set aside or refrigerate to marinate.
Step 3
• Spread a small amount of goat cheese on the toasts. Top with a spoonful of the pepper mixture, then sprinkle with microgreens. Arrange the bruschetta on a serving platter and serve.

Votes: 8

Author of the recipe - Ayesha Curry is a Canadian-American actress, celebrity chef, cookbook author, and television personality.