Step by step recipe for a snack – bruschetta with baked bell pepper and goat cheese.
Recipe author – Ayesha Curry – Canadian-American actress, famous chef, culinary author books and television personality
Time: 35 мин.Difficulty: easy Servings: 4-6 Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 baguette, cut at an angle into slices about 1.5 thick cm.
- Olive oil
- 1.5 tbsp. l red wine vinegar
- 1 tbsp. l honey
- 2 tsp chopped fresh thyme
- A pinch of red pepper flakes
- One can (450 gr.) Of canned baked sweet pepper, drain and thinly slice
- 1 head shallots, chop
- 2 tbsp. l chopped fresh parsley
- 170 gr goat cheese, room temperature
- Microgreen topping
Recipes with similar ingredients: baguette, wine vinegar, honey, thyme, red pepper flakes, sweet pepper, shallots, parsley, cheese goat cress
Recipe preparation:
- Preheat the oven to 200 ° C. Lubricate the baguette on both sides a little olive oil and sprinkle with salt and pepper. Place the pieces on a baking tray and bake in the oven until crisp and golden, about 8 minutes.
- Meanwhile, whisk 3 tbsp in a bowl. l olive oil vinegar and honey. Stir in thyme and pepper flakes. Add baked pepper and shallots and season with salt and pepper. Shake gently to everything is mixed, then add the parsley. Set aside or refrigerate to marinate vegetables.
- Spread some toast with goat cheese. From above put on a spoonful of pepper mixture, and then sprinkle with microgreens. Place the bruschettas on a serving platter and serve.
