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Bell Pepper and Goat Cheese Bruschetta

Serves 6-8 as appetizer

3 bell peppers, chopped into 1/2-inch dice
5 tablespoons extra virgin olive oil [1]
3 tablespoons sherry vinegar
3 tablespoons fresh mint, chopped
Sea salt [2] and freshly cracked pepper
5 oz soft goat cheese
1/2 teaspoon lemon zest
1 baguette

Preheat the oven to 300 degrees.

In a large sauté pan, heat 3 tablespoons of oil over a medium flame. Add bell peppers and cook for 2-3 minutes. Add vinegar and let it burn off, 2-3 minutes. Add salt, pepper, and 1 tablespoon fresh mint. Set aside off heat.

In a small bowl, mix the goat cheese, 2 tablespoons mint, 2 tablespoon extra virgin olive oil, and lemon zest until creamy.

Slice the baguette on the bias into 1/2-inch slices. Place on a baking sheet and bake in the oven for 5 minutes. Flip bread slices over and bake for 2-3 more minutes until lightly toasted. Spread the goat cheese mixture on the toasted bread and top with a generous helping of peppers.