Name: Roasted Pepper and Goat Cheese Bruschetta
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1 baguette, sliced on the bias about 1/2-inch thick; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 1/2 tablespoons red wine vinegar; 1 tablespoon honey; 2 teaspoons chopped fresh thyme; Pinch red pepper flakes; One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced; 1 shallot, minced; 2 tablespoons chopped fresh Italian parsley; One 6-ounce log fresh goat cheese, at room temperature; Microgreens, for garnish

Directions

Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

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Roasted Pepper and Goat Cheese Bruschetta

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