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Ingredientes
- 5 ounce soft goat cheese room temperature
- 1/4 c. minced fresh basil divided
- 1 Tbsp. chopped sweet onion (such as Vidalia)
- 2 tsp extra virgin olive oil divided Salt to taste Freshly-grnd black pepper to taste
- 1 x red bell pepper
- 1/2 tsp balsamic vinegar
- 4 lrg baguette slices, 1/2" thick
- 1 x garlic clove split
- 4 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Combine the cheese, 2 Tbsp. of basil, onion and 1 tsp. of extra virgin olive oil. Add in salt and pepper to taste. (This can be made a day ahead and refrigerated. Serve at room temperature.)
- Heat the grill or possibly broiler. Cut the sides off the pepper in 4 slabs. Place them skin-side down on the grill or possibly skin-side up beneath the broiler till blackened, about 5 min. Wrap in foil. When just cold sufficient to handle, remove the skins. Cut into 1-inch strips and toss with the remaining tsp. of extra virgin 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 Tbsp. of basil.
- For the Basic Bruschetta: Heat a charcoal or possibly gas grill or possibly stove-top grill pan over medium-high heat. Grill one side of the bread till light grill marks appear, 2 to 4 min. Lightly rub the grilled surface with the garlic. Place the bread on a plate and drizzle each slice with 1 tsp. of oil. Lightly season with salt and pepper.
- Spread the goat cheese mix on the hot bruschetta, dividing proportionately. Top with the red peppers.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 86 | 69% |
| Total Fat 9.8g | 12% |
| Saturated Fat 5.49g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 132mg | 6% |
| Potassium 68mg | 2% |
| Total Carbs 2.16g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.6g | 1% |
| Protein 6.86g | 11% |
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