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Basil bruschetta with goat cheese

Bruschetta, the traditional Italian garlic bread grilled over coals or wood, is a good appetizer for summer entertaining. The grilled surfaces of the bread are rubbed with cut garlic, then drizzled with olive oil and typically served with toppings. I ... Read more

Total time: 20 minutes | Serves 4
  • 5 ounces soft goat cheese, room temperature
  • 1/4 cup chopped fresh basil, divided
  • 1 tablespoon minced sweet onion, such as Vidalia
  • 2 teaspoons olive oil, divided
  • Salt
  • Freshly ground pepper
  • 1 red bell pepper
  • 1/2 teaspoon balsamic vinegar
  • 4 warm slices basic bruschetta

Step 1Combine the cheese, 2 tablespoons of basil, onion and 1 teaspoon of olive oil. Add salt and pepper to taste. (This can be made a day ahead and refrigerated. Serve at room temperature.)

Step 2Heat the grill or broiler.

Step 3Cut the sides off the pepper in 4 slabs. Place them skin side down on the grill or skin side up beneath the broiler until blackened, about 5 minutes. Wrap in foil. When just cool enough to handle, remove the skins. Cut into 1-inch strips and toss with the remaining teaspoon of olive oil and the vinegar. (This can be made a day ahead and refrigerated. Before using, bring to room temperature.) Toss with the remaining 2 tablespoons of basil.

Step 4Spread the goat cheese mixture on the warm bruschetta, dividing evenly. Top with the red peppers.

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