FOOD

Bruschetta with Shipped Goat's Cheese

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by Mary Callan 3 followers

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1 sourdough boule Olive Oil 1 small red onion, very finely chopped 2 cloves garlic, minced 1 large red, yellow and orange peppers, finely sliced Fresh herbs (basil, parsley, thyme are wonderful) 1 splash red wine vinegar For the Whipped Goat's Cheese 8 oz soft (room temperature) goat cheese ¼ cup whole milk yogurt 1 clove garlic, minced Pinch sea salt and freshly ground black pepper Zest of a lemon and juice of half the lemon Pinch of dried oregano (optional)

20 minutes Minutes

Slice the bread and toast - put aside to cool.
Pour a couple of tablespoons of olive oil into a pan, add the red onion, sprinkle with salt and allow to saute for 5 minutes or so until soft.
Add the peppers, garlic and a handful of the herbs to the pan and saute until soft, about 15-20 minutes.
When the peppers are soft add a splash of red wine vinegar to the pan and stir to combine.
While the peppers are cooking make the whipped goat's cheese. Place all the ingredients into a food processor and pulse until fully combined. Taste and if necessary add a little more salt, pepper or lemon juice.
Spread the goat's cheese on the toast, top with the pepper mixture. Drizzle a little more olive oil over the top and sprinkle with fresh herbs. Serve.

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