1/2cuproasted red peppersdiced (you can use store-bought or roast your own)
2clovesgarlicminced
1/4cupfresh basil leaveschopped
2tablespoonsextra-virgin olive oil
Salt and black pepper to taste
For the Goat Cheese Spread:
4ozabout 1/2 cup creamy goat cheese
2tablespoonsplain Greek yogurt
1tablespoonfresh lemon juice
1teaspoonhoneyoptional, for a touch of sweetness
Salt and black pepper to taste
For the Bruschetta Base:
1French baguette or Italian loafsliced into 1/2-inch thick pieces
2tablespoonsolive oilfor brushing
1clovegarlicpeeled
Instructions
Prepare the Bruschetta Topping:
In a bowl, combine the diced tomatoes, roasted red peppers, minced garlic, chopped basil, and extra-virgin olive oil.
Season the mixture with salt and black pepper to taste. Set aside to allow the flavors to meld while you prepare the other components.
Make the Goat Cheese Spread:
In a separate bowl, combine the creamy goat cheese, Greek yogurt, fresh lemon juice, and honey (if using). Mix until smooth and well combined.
Season the goat cheese spread with a pinch of salt and black pepper. Adjust the seasoning to your taste.
Toast the Bruschetta Base:
Preheat your oven to 350°F (175°C). Place the sliced bread on a baking sheet.
Brush one side of each bread slice with olive oil and toast them in the preheated oven for about 5-7 minutes or until they become golden brown and crispy.
Remove the toasted bread from the oven and let them cool for a minute. While still warm, rub each slice with the peeled garlic clove to infuse a subtle garlic flavor.
Assemble the Bruschetta with a Twist:
Spread a generous amount of the goat cheese mixture onto each toasted bread slice.
Top with the Bruschetta Mixture:
Spoon the tomato and roasted red pepper mixture over the goat cheese spread.
Serve:
Arrange the Bruschetta with a Twist on a platter or individual serving plates.