Sweet Pepper Bruschetta

One of the most traditional versions of this Italian appetizer, is also one of the quickest to assemble.

Sweet Pepper Bruschetta
20 mins
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  • 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 jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips
  • Snipped fresh herbs, such as basil, oregano, or thyme
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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.)
Spread toasted bread with soft cheese. Spread pesto on cheese; top with roasted red pepper strips. Garnish with fresh herbs. Makes 16 servings.
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