Sweet Pepper Bruschetta

By suedo

16 bias-cut slices (about 3/4 inch thick) Italian country bread or crusty sourdough bread
1 cup soft goat cheese (chevre) or other spreadable soft white cheese
1/2 cup purchased basil pesto
2 7-ounce jars roasted red sweet peppers, drained and cut into 1/2-inch-wide strips
Snipped fresh herbs, such as basil, oregano, or thyme

Ingredients

• 16 bias-cut slices (about 3/4 inch thick) Italian country bread or crusty sourdough bread
• 1 cup soft goat cheese (chevre) or other spreadable soft white cheese
• 1/2 cup purchased basil pesto
• 2 7-ounce jars roasted red sweet peppers, drained and cut into 1/2-inch-wide strips
• Snipped fresh herbs, such as basil, oregano, or thyme

Details

Servings 16

Preparation

Step 1

1. Preheat broiler. Place bread slices on a baking sheet. Broil about 4 inches from the heat for 1 to 2 minutes or until bread is toasted, turning once. (Or place bread slices on the rack of an uncovered grill directly over medium heat. Grill for 1 to 2 minutes or until bread is toasted, turning once.)

2. Spread toasted bread with soft cheese. Spread pesto on cheese; top with roasted red pepper strips. Garnish with fresh herbs. Makes 16 servings.