Roasted Red Pepper Pesto Goat Cheese Bruschetta Recipe

Recipe By Slurrp

Roasted Red Pepper Pesto Goat Cheese Bruschetta is a delicious and flavorful appetizer that combines the sweetness of roasted red peppers with the tanginess of goat cheese. The roasted red pepper pesto adds a burst of flavor and the bruschetta bread provides a crunchy base. This dish is perfect for entertaining or as a light snack.

4.7
23 Rating -
Rate
Non Vegdiet
15minstotal
10minsPrep
5minsCook
15m.total
10m.Prep
5m.Cook
Roasted Red Pepper Pesto Goat Cheese Bruschetta
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Ingredients for Roasted Red Pepper Pesto Goat Cheese Bruschetta Recipe

  • 0.17 Baguette
  • 0.33 Roasted Red Peppers
  • 0.33 cloves Cloves Of Garlic
  • 1/25 cup Pine Nuts
  • 1/25 cup Grated Parmesan Cheese
  • 1/25 cup Olive Oil
  • 0.67 ounce Goat Cheese
  • as per your need Fresh Basil Leaves For Garnish
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
227
calories per serving
14 g Fat10 g Protein16 g Carbs8 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    10g
  • Carbs
    16g
  • Fiber
    8g

MacroNutrients

  • Carbs
    16g
  • Protein
    10g
  • Fiber
    8g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    183mg
  • Iron
    3mg
  • Vitamin A
    433mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    88mg
  • Manganese
    < 1mg
  • Phosphorus
    203mg
  • Selenium
    12mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp