Bruschetta With Goat Cheese & Roasted Peppers and Triad Reserve
Bruschetta With Goat Cheese & Roasted Peppers and Triad Reserve
A hearty, easy-to-assemble appetizer that is great year-round and pairs wonderfully with Iron Hub Triad Reserve.
Ingredients
- 1 Crusty Baguette Sliced Diagonally About 1/2-inch Thick
- 1/2 Cup Extra Virgin Olive Oil Plus Extra For Drizzling
- 1 6 Ounce Log Creamy Goat Cheese At Room Temperature
- 1 16 Ounce Jar Roasted Pepper, Drained & Patted Dry
- Sea Salt & Cracked Black Pepper
- 10 Large Fresh Basil Leaves
Instructions
- Preheat the broiler to high heat, and lay the bread slices flat on a baking sheet.
- Brown both sides of the bread until light golden brown, then brush one side of each slice with olive oil.
- Spread each slice with the goat cheese.
- Slice the roasted peppers into thin strips, then arrange two or three strips on each slice of bread.
- Season with salt and pepper and lightly drizzle with olive oil.
- Roll the basil leaves up lengthwise, and using a sharp knife, cut into thin strips.
- Sprinkle the fresh basil over the bruschetta, then arrange them on a platter and serve with Iron Hub Triad Reserve.