Recipe: Roasted Pepper Bruschetta
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Today's recipe is for on cooking at home I'll show you just how easy it is to make your own fire roasted peppers....and then I'll be using those to make a simple bruschetta with goat cheese, black olives and fresh oregano!
Extra virgin olive oil
Pitted Kalamata olives
Red pepper flakes
1 Tbs chopped fresh oregano
Rub the peppers with olive oil before charring them outside on a hot grill. While keeping an eye on the peppers and turning them around once in a while, grill the bread for the bruschetta.
Brush the bread with olive oil before it's grilled. Once both sides have nice grill marks, take it off of the grill and close the lid between the times you are using the tongs to turn the peppers, to help move those along.
The peppers might take 15-20 minutes to char all around, and then place them into a large bowl and take them indoors.
Next, immediately seal the bowl with a layer of plastic wrap to help the peppers keep cooking and to help loosen up the skin. That will take another 15 minutes or so.
At that point, remove the plastic wrap and, as soon as the peppers are cool enough to handle, pull the seeds out of the centers and use your fingers to remove the charred outer membranes.
Slice the roasted peppers into strips and toss into a bowl to combine with a splash of extra virgin olive oil and a good handful of sliced, pitted Kalamata olives. Add a little pinch of red pepper flakes and a generous Tbs chopped fresh oregano and toss it all.
Spread a little room-temperature goat cheese on top of each slice of grilled bread and top each one with some of the roasted peppers.