Roasted Red Pepper Pesto Goat Cheese Bruschetta Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Slice a baguette into 1/2-inch thick slices and arrange them on the baking sheet.
• STEP 3.Brush the bread slices with olive oil and bake for 8-10 minutes, or until golden and crispy.
• STEP 4.In a food processor, combine roasted red peppers, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth.
• STEP 5.Spread a layer of goat cheese on each bruschetta slice.
• STEP 6.Top with a spoonful of the roasted red pepper pesto.
• STEP 7.Garnish with fresh basil leaves and serve immediately.

Cooking Tips

• You can roast your own red peppers or use jarred roasted red peppers for convenience.
• To make the bruschetta extra crispy, you can toast the bread slices in a toaster before brushing them with olive oil and baking.
• Feel free to adjust the amount of garlic and pine nuts in the pesto according to your taste preference.

Storage and Serving

• This bruschetta is best served immediately after assembling to maintain the crunchiness of the bread.
• If you have leftover roasted red pepper pesto, store it in an airtight container in the refrigerator for up to 5 days.
• You can also use the pesto as a sauce for pasta or as a spread for sandwiches.