Ingredients Jump to Instructions ↓

  1. 5 oz 142g Soft goat cheese - room temperature

  2. 1/4 cup 36g / 1 1/3oz Chopped fresh basil - divided

  3. 1 tablespoon 15ml Minced sweet onion

  4. (such as Vidalia)

  5. 2 teaspoons 10ml Olive oil - divided

  6. 1 Red bell pepper

  7. 1/2 teaspoon 2 1/2ml Balsamic vinegar

  8. Basic Bruschetta

  9. 4 Baguette slices,

  10. 1/2" thick (large)

  11. 1 Garlic clove - split

  12. 4 teaspoons 20ml Olive oil

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Combine the cheese, 2 tablespoons of basil, onion and 1 teaspoon of olive oil. Add salt and pepper to taste. (This can be made a day ahead and refrigerated. Serve at room temperature.)

  2. Heat the grill or broiler. Cut the sides off the pepper in 4 slabs. Place them skin-side down on the grill or skin-side up beneath the broiler until blackened, about 5 minutes. Wrap in foil. When just cool enough to handle, remove the skins. Cut into 1-inch strips and toss with the remaining teaspoon of olive oil and the vinegar. (This can be made a day ahead and refrigerated. Before using, bring to room temperature.) Toss with the remaining 2 tablespoons of basil.

  3. For the Basic Bruschetta: Heat a charcoal or gas grill or stove-top grill pan over medium-high heat. Grill one side of the bread until light grill marks appear, 2 to 4 minutes. Lightly rub the grilled surface with the garlic. Place the bread on a plate and drizzle each slice with 1 teaspoon of oil. Lightly season with salt and pepper.

  4. Spread the goat cheese mixture on the warm bruschetta, dividing evenly. Top with the red peppers.

  5. This recipe yields 4 servings.

  6. Each serving: 272 calories ; 503 mg sodium; 28 mg cholesterol; 18 grams fat; 8 grams saturated fat; 18 grams carbohydrates; 11 grams protein; 1.62 grams fiber.


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