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Roasted Red Pepper Pesto Goat Cheese Bruschetta
Tender roasted red peppers coupled with flavorful pesto and creamy goat cheese are an incredible flavor trio in this goat cheese bruschetta that's super impressive, incredibly easy, and perfect for entertaining!
Servings 6 servings
- 1/2 cup lightly-packed basil leaves
- 2 tablespoons pine nuts (or almonds or walnuts)
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup roasted red peppers, cut into 1-in cubes
- 1/2 cup yellow cherry tomatoes, quartered
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh minced basil
- 12 slices french bread
- 4 oz goat cheese
Place basil, pine nuts, garlic, and Parmesan in a food processor. Process mixture while drizzling olive oil through top. Scrape down the sides as necessary and process pesto until completely smooth. Season with salt and pepper to taste and set aside.
In a small bowl, combine roasted red peppers, cherry tomatoes, basil, balsamic, and salt and pepper to taste. Set aside
Lay french bread slices in a single layer on a large baking sheet. Lightly toast both sides under a broiler, flipping slices once until bread is lightly toasted.
Spread toasted bread with pesto and top with goat cheese and roasted red pepper mixture. Serve bruschetta immediately and enjoy!
Serving: 2slices bruschetta | Calories: 372kcal | Carbohydrates: 37.7g | Protein: 14.2g | Fat: 18.8g | Saturated Fat: 6.5g | Cholesterol: 23mg | Sodium: 523mg | Potassium: 122mg | Fiber: 2.7g | Sugar: 4.3g | Calcium: 300mg | Iron: 3mg