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The New York Times Wine Club
Bruschetta with Roasted Peppers and Goat Cheese
The New York Times Wine Club Bruschetta with Roasted Peppers and Goat Cheese

Bruschetta with Roasted Peppers and Goat Cheese

Roast your own peppers for this dish, or use jarred roasted peppers. Oven-roasted peppers will be sweeter.
Serve with:
4 large red peppers, roasted in the oven
Coarse sea salt and freshly ground pepper to taste
1 to 2 garlic cloves to taste
2 tablespoons extra-virgin olive oil
4 to 8 thick slices whole grain country bread
3 ounces goat cheese, crumbled or cut in thin slices
Slivered fresh basil leaves
1. Roast the peppers in an oven at 400 degrees, then allow to cool in a covered bowl. Carefully remove the skins and seeds from the peppers and discard, holding the peppers over the bowl so you don’t lose any of the liquid. Cut into strips, place in another bowl and toss with salt, pepper and 1 tablespoon of the olive oil. Strain in the juice. If desired, mince or puree one of the garlic cloves and add to the peppers.

2. Preheat the oven to 350 degrees. Toast the bread, and rub with the cut clove of garlic. Brush with the remaining olive oil. Spoon on the peppers, and top with the goat cheese. Place on a baking sheet, and warm in the oven until the cheese has softened, about 8 minutes. Remove from the heat, garnish with basil and serve.

Roasted or grilled peppers will keep in the refrigerator for about five days. If you cover them with olive oil, they’ll last a couple of weeks.

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