Basil Bruschetta With Goat Cheese Recipe

• 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

1. Combine the cheese, 2 Tbsp.
2. of basil, onion and 1 tsp.
3. of extra virgin olive oil.
4. Add in salt and pepper to taste.
5. (This can be made a day ahead and refrigerated.
6. Serve at room temperature.)
7. Heat the grill or possibly broiler.
8. Cut the sides off the pepper in 4 slabs.
9. Place them skin-side down on the grill or possibly skin-side up beneath the broiler till blackened, about 5 min.
10. Wrap in foil.
11. When just cold sufficient to handle, remove the skins.
12. Cut into 1-inch strips and toss with the remaining tsp.
13. of extra virgin olive oil and the vinegar.
14. (This can be made a day ahead and refrigerated.
15. Before using, bring to room temperature.)
16. Toss with the remaining 2 Tbsp.
17. of basil.
18. For the Basic Bruschetta: Heat a charcoal or possibly gas grill or possibly stove-top grill pan over medium-high heat.
19. Grill one side of the bread till light grill marks appear, 2 to 4 min.
20. Lightly rub the grilled surface with the garlic.
21. Place the bread on a plate and drizzle each slice with 1 tsp.
22. of oil.
23. Lightly season with salt and pepper.
24. Spread the goat cheese mix on the hot bruschetta, dividing proportionately.
25. Top with the red peppers.
26. This recipe yields 4 servings.

goat cheese, fresh basil, sweet onion, salt, red bell pepper, balsamic vinegar, baguette, garlic, extra virgin olive oil salt

Taken from cookeatshare.com/recipes/basil-bruschetta-with-goat-cheese-80075 (may not work)