Basil bruschetta with goat cheese
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Bruschetta, the traditional Italian garlic bread grilled over coals or wood, is a good appetizer for summer entertaining. The grilled surfaces of the bread are rubbed with cut garlic, then drizzled with olive oil and typically served with toppings.
I sometimes like to make a meal of bruschetta. Two of my favorite toppings are herbed goat cheese with roasted red peppers and shrimp salad. The toppings can be prepared a day ahead; it’s easy to spread them on the warm bread slices just before you eat.
Combine the cheese, 2 tablespoons of basil, onion and 1 teaspoon of olive oil. Add salt and pepper to taste. (This can be made a day ahead and refrigerated. Serve at room temperature.)
Heat the grill or broiler.
Cut the sides off the pepper in 4 slabs. Place them skin side down on the grill or skin side up beneath the broiler until blackened, about 5 minutes. Wrap in foil. When just cool enough to handle, remove the skins. Cut into 1-inch strips and toss with the remaining teaspoon of 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 tablespoons of basil.
Spread the goat cheese mixture on the warm bruschetta, dividing evenly. Top with the red peppers.
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