Bruschetta with Roasted Peppers

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Photo: Frances Twitty / Istock

Peppers can be quickly charred over a flame or under a broiler and then peeled. Oven-roast them for soft, well-cooked peppers. The peppers practically peel themselves if after roasting, you place them in a bowl covered with plastic wrap until they are cool enough to handle.

SERVINGS
8

INGREDIENTS
4 red bell peppers, roasted, peeled, seeded and sliced
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 - 1/2 inch baguette slices, toasted
1 garlic clove, peeled and cut in half
2 ounces fresh goat cheese, sliced or crumbled
2 teaspoons olive oil

PREPARATION
1. Preheat the broiler.

2. In a medium bowl, combine peppers, basil and vinegar. Season with salt and pepper.

3. Rub both sides of the bread slices with the cut sides of the garlic. Place bread on a baking sheet and top with the peppers and goat cheese. Drizzle with the oil.

4. Broil the bruschetta until cheese melts and starts to brown slightly.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 110
Total Fat: 3 g
Cholesterol: 4 mg
Sodium: 264 mg
Carbohydrates: 16 g
Protein: 5 g

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