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Bruschetta with olives, peppers, and goat cheese
Nb persons: 4
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| 2 small | red peppers |
| italian bread | |
| 10 teaspoons | black olive paste |
| 4 ounces | soft fresh goat cheese, (such as Montrachet), crumbled |
| fresh parsley, chopped |
Char red peppers over gas flame or in broiler until blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into ½-inch wide strips. [You can make this simpler and just buy roasted red bell peppers at the store, but where is you sense of adventure. Besides charring and peeling peppers is really quite easy.]
Prepare barbecue (medium heat) or preheat broiler. Grill bread until golden brown, watching closely so that bread does not burn, about 2 minutes per side. Spread 1 side of each bread slice with 1 generous teaspoon olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with chopped fresh parsley.
*An olive spread, sometimes called black olive paste or cream, available at Italian markets and specialty food stores. If unavailable, use puréed pitted brine-cured black olive.
4 servings.
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