Bruschetta with pesto sauce, baked peppers and goat cheese
4 servings
20 minutes
Bruschetta with pesto sauce, roasted peppers, and goat cheese is an exquisite Italian appetizer masterpiece that combines the aroma of fresh basil, the tenderness of goat cheese, and the sweet-spicy note of roasted pepper. This dish originates from Italy, where bruschetta is traditionally used as a simple yet elegant appetizer. A crispy baguette soaked in olive oil serves as the perfect base for rich pesto that reveals all the depth of flavor. Roasted peppers add sweetness and a light smoky depth, while goat cheese provides softness and a creamy texture. This bruschetta pairs wonderfully with a glass of white wine and is an excellent choice for an aperitif or light snack.
1
Slice the bread and toast it in olive oil.
- French baguette: 1 piece
- Olive oil: 150 ml
2
Clean the peppers from the core, cut into wedges, place on a baking sheet, drizzle with oil, season with salt and pepper, and bake in a Hotpoint-Ariston oven at 200 degrees for 10 minutes.
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
- Olive oil: 150 ml
- Sea salt: to taste
3
For the sauce, crush basil leaves with salt in a mortar, add nuts, garlic, parmesan, mash everything again, pour in olive oil, and mix.
- Basil leaves: to taste
- Pine nuts: 20 g
- Garlic: 1 clove
- Parmesan (Parmigiano Reggiano): 20 g
- Olive oil: 150 ml
4
Spread pesto on bread, add roasted pepper, goat cheese, and small basil leaves.
- Basil leaves: to taste
- Goat cheese: 200 g
