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.

Port D'andratx Piquillo Pepper And Goat Cheese Bruschetta

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

  1. Preheat the stovetop grill or a grill pan over medium heat.
  2. Brush the bread slices with olive oil and grill for 2-3 minutes on each side until crispy and grill marks appear.
  3. Spread a generous amount of goat cheese on each grilled bread slice.
  4. Top the goat cheese with the sliced piquillo peppers.
  5. Season with salt and pepper to taste.
  6. 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