Dear Judy Ludy:

My mom and I are in search of a fast and simple bruschetta recipe for a luncheon. I usually make Mario Batali’s white bean but we’d like to try something different. Any suggestions?

Signed:
Bruschetta or Bust!

Dear Bust:

I,too, have tried Mario’s white bean bruschetta recipe, and it’s a good one!

Give this one a try and see what you think!

BRUSCHETTA WITH GOAT CHEESE, ROASTED PEPPER, GARLIC AND BASIL

2 or 3 large red, yellow or orange pepper - whichever color you prefer.
8 ounces soft fresh goat cheese, room temperature
FYI - sometimes I use herbed goat cheese for this recipe, and it’s delicious!
1 fresh bagette, sliced in 3/4-inch slices
16 fresh basil leaves
Olive oil for brushing bagette slices
Garlic gloves for rubbing on toasted bagette slices

Preheat oven to 375°F.

Cut up bagette and brush olive on one side of each slice of bread. Place slices on baking sheet and bake in oven until crisp and light brown. You should turn over each slice about half way through, so each side can crisp. Remove and rub gently with garlic clove. Set aside.

Char pepper over gas burner flame or broiler until blackened on all sides.
Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch-wide strips. OR….simple remove pepper slices from jar, drain and pat dry with paper towel; MUCH easier!

Spread goat cheese on toasts. Top with pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.

It’s quite tasty! Let me know how you like it and enjoy!