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Roasted Pepper Bruschetta
My mom used to make this every summer for my sister and me, and it was usually a special treat. We ate a lot of traditional foods (spaghetti and casseroles) because they were quick to fit around out busy schedules, and even better for leftovers. So when Mom made
this bruschetta, we knew it was a perfect summer evening. Roasted peppers, creamy asiago cheese, and crunchy baguette... yum! So when we had dinner guests over earlier this week, it immediately popped into mind as the perfect hors d'oeuvre. Light, fresh, and full of sweet and rich flavors - it's a no-brainer.
Traditionally, bruschetta is made with tomatoes, red onions, and garlic. It's marinated in red wine vinegar and served on lightly toasted bread. It's delicious. This variation is something slightly different and features sweet peppers instead of juicy tomatoes. Wildly easy to make the night before, it's a breeze to throw together for dinner guests or even an easy lunch!
I made a few tweaks on the recipe my Mom passed along to me, based off of what we had readily available and the flavor profiles we love.
Ingredients:
1 yellow pepper
1 red pepper
1 orange pepper
1 sweet yellow onion
2 cloves of garlic, minced
1 shot sweet vermouth
1 1/2 tablespoon EVOO
1/4 cup chopped parsley
salt and pepper to taste
1 loaf baguette
Honey goat cheese, room temperature
1. Roast peppers on baking sheet for 20 minutes. Remove baking sheet and place peppers directly on oven rack for 20 minutes. Remove from oven, and seal under plastic wrap for 15 minutes. Peel.
2. In a mixing bowl, combined chopped onion, garlic, sweet vermouth, parsley, EVOO, and salt and pepper. Mix well.
3. After the peppers are peeled, chop into small strips or pieces. Stir into onion and garlic mixture.
4. Cut the baguette into thin slices and brush with olive oil. Broil for 2 minutes, each side.
5. On each baguette slice, spread a thin layer of honey goat cheese and then add peppers.
This is virtually one of the easiest recipes to make - and it makes a pretty good amount of bruschetta. Instead of using asiago, I went with a sweet route and chose honey goat cheese. Our local Aldi has an amazing cheese selection and they always have great goat cheese. If you want to cut the sweetness of the peppers, gorgonzola makes a great alternative. Sweet vermouth is also optional - my Mom never used the vermouth, but I like the depth of flavor it adds. Again, to cut the sweetness, use dry vermouth. This is a fun, flavor-packed appetizer for a summer cookout, dinner party, or girl's night in.
Enjoy!
Xoxo
-K
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