Port D'andratx Piquillo Pepper And Goat Cheese Bruschetta
Indulge in the flavors of Balearic cuisine with this delightful Port d'Andratx Piquillo Pepper and Goat Cheese Bruschetta. This recipe combines the sweetness of piquillo peppers with the creamy tang of goat cheese, all atop crispy, toasted bread. It's the perfect appetizer for any gathering or a delicious snack to enjoy on a sunny afternoon.
Ingredients
- 6 slices of crusty bread
- 1 jar of piquillo peppers, drained and sliced
- 4 oz goat cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the stovetop grill or a grill pan over medium heat.
- Brush the bread slices with olive oil and grill for 2-3 minutes on each side until crispy and grill marks appear.
- Spread a generous amount of goat cheese on each grilled bread slice.
- Top the goat cheese with the sliced piquillo peppers.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 6g
Supplies
Grill or grill pan Brush for oil
Tools
Knife Cutting board
Serving suggestions
Serve the Port d'Andratx Piquillo Pepper and Goat Cheese Bruschetta as an appetizer for a Mediterranean-inspired meal or as a tasty addition to a brunch spread.
Tips & tricks
For an extra burst of flavor, drizzle a balsamic reduction over the bruschetta before serving.
Cost
$15