Goats Cheese Bruschetta with Roasted Red Pepper Dressing
Make this scrumptious snack or light meal with grilled ciabatta bread, topped with a few salad leaves and melting goat’s cheese, drizzled with a wonderful red-orange dressing.
175g (6oz) bottled roasted red peppers, drained
3 tbsp Mizkan Seasoned Rice Vinegar
6 tbsp olive oil
1 tsp Dijon mustard
1 tbsp clear honey
Salt and freshly ground black pepper
1 ciabatta loaf, sliced
2 tbsp olive oil
Mixed salad leaves or rocket
225g (8oz) Chevre Blanc goats cheese, cut into 8 pieces
First make the dressing by putting the red peppers, Mizkan Seasoned Rice Vinegar, olive oil, mustard, honey and seasoning into a blender or liquidiser. Blend for 15-20 seconds until smooth.
Preheat a char-grill pan or grill. Brush the cut surfaces of the ciabatta slices with olive oil. Char-grill or grill them until lightly browned. Cool slightly, then arrange the salad leaves or rocket or on top.
Lightly grill the goat’s cheese until it starts to melt, then arrange the pieces on top of the bread. Place on serving plates and drizzle with the red pepper dressing. Season with a little black pepper, if you like, then serve.
Serves 8 Calories per serving 305 Fat per serving 21.4g
Cook’s tips: Use French bread or focaccia instead of ciabatta, if you prefer. Why not make two or three times the amount of dressing? Keep what you don’t need in the fridge for up to 10 days.