My basil plant is producing more than I can keep up with, so I decided to search my recipes to see which ones I could use fresh basil in. I was reminded that I had wanted to add basil to the roasted red pepper and goat cheese bruschetta I made last March, and like that, dinner was decided.
The basil I cut from my container garden was still wet with rain from a storm that rolled through late this afternoon. After 6 weeks with no rain, I'm still thankful each time it rains this summer.
My quick and easy dinner utilized roasted red peppers from Trader Joe's and fresh goat cheese from Montchevré which is made in Belmont, Wisconsin.
I tried balsamic vinegar on some of the crostini, and while it tasted great, it turns the bread black as it soaks in which isn't very appetizing if you're serving it to guests.
Balasamic vinegar is definitely one of those items where it's worth it to spend a little more. My favorite is the 18-year aged balsamic vinegar from Oro di Oliva.
Crostini with Basil, Goat Cheese and Roasted Red Peppers
Prep Time: 5 minutes
Cook Time: 5 minutes
- french baguette
- fresh goat cheese (chèvre)
- roasted red peppers, chopped
- fresh basil, chiffonade
- optional seasonings: splash of balsamic vinegar, Italian herbs, salt and pepper
- Heat oven to 375 degrees. Slice baguette into 1/2" thick slices. Brush each slice with olive oil (both sides) and bake for 5 minutes.
- Remove from oven and let the bread cool slightly, until it is cool enough to handle. Then spread goat cheese on each baguette slice. If the texture is too crumbly, allow it to warm at room temperature for a few minutes until it is workable.
- Add peppers to the top of each slice and season as desired. Bake for 3 minutes, and serve warm. Add fresh basil after removing from oven.
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