Roasted Red Pepper Bruschetta Bites

By carvalhohm

Ingredients

• 1 can refrigerated country Italian bread
• 1 cup diced roasted red bell peppers, drained
• 3/4 cup crumbled chèvre (goat) cheese (3 oz)
• 1/2 teaspoon finely chopped garlic
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon kosher (coarse) salt
• Olive oil, if desired

Preparation

Step 1

1 Heat oven to 375°F. Use serrated knife to cut loaf into 21 slices, about 1/4 inch thick. Place slices on large ungreased cookie sheet.

2 In small bowl, mix roasted red pepper, cheese, garlic, basil and salt. Spoon heaping teaspoon of mixture on center of each slice.

3 Bake 12 to 14 minutes or until bread is golden brown and cooked through. Drizzle with olive oil before serving.
Swap out the goat cheese for feta cheese, if desired.

For a crispier bruschetta, bake loaf as directed on can. Cut loaf into slices. Top each slice with filling; bake until filling is hot and bread is crispy.