I made these bruschetta for a light supper last night, and I thought they were scrumptious. The combination of spicy, tangy peppers and flavorful cheese just hit the spot. I might make these again for a party, a snack or lunch.
These bruschetta were inspired by a much more complex recipe that involved three kinds of cheese and getting the food processor out. I simplified the recipe a great deal, omitted some ingredients (like cream cheese, which seemed completely unnecessary), and decreased the amount of prep work required. I didn’t take note of the precise amounts I used, so all measurements in the recipe below are approximate — use your best judgment. Also, I would imagine that this recipe can be doubled or tripled fairly easily.
Bruschetta with Cheese & Peppers
Time to make: ~20 minutes
Yields: 4 lg. bruschetta
- 4 thick slices of sourdough, French or Italian bread
- Olive oil
- Coarse salt
- 1 garlic clove, peeled and halved
- 3-4 hot or sweet marinated peppers — I used Italian hot peppers, which I think added just the right amount of bite; you might also try a combination of peppers or use roasted chiles.
- 2 scallions
- 4 oz. cheddar cheese, shredded
- 2 oz. ricotta salata, crumbled — If you don’t have ricotta salata, substitute any similar cheese, such as feta or goat cheese.
Preheat the oven to 375 degrees. Lay out the slices of bread on a baking sheet. Drizzle olive oil and sprinkle salt over each slice. Rub each slice with a garlic half. Put the bread in the oven for 10 minutes to crisp and brown at the edges.
Meanwhile, mince the peppers and the scallions. Mix with the cheeses.
When the bread is toasted, mound some cheese mixture on top of each slice. Return to the oven for about 5 minutes, just until the cheese is starting to melt. Serve immediately.