Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Place the
Yellow Bell Pepper (1)
and
Red Bell Pepper (1)
in the oven and roast for 25 minutes or until skin is blackened and flesh is soft.
Step 3
Add
Golden Raisins (35 g)
to a medium bowl. When peppers are cooked, place the whole peppers in the bowl with the raisins.
Step 4
Cover with plastic wrap. Let cool to room temperature.
Step 5
Heat the grill to a medium high heat, about 400 degrees F.
Step 6
Slice the
Baguette (1)
into 1/2-inch thick rounds.
Step 7
Brush the bread with
Olive Oil (60 mL)
.
Step 8
Grill the bread on both sides until browned and crispy (preferably with a little char and grill marks). Transfer bread to a baking sheet and set aside.
Step 9
Peel and seed the peppers. Slice the peppers very thinly and return to the bowl with the raisins.
Step 10
Add the
Capers (8 g)
,
Honey (4 g)
,
Balsamic Vinegar (5 mL)
and
Olive Oil (15 mL)
. Toss to combine. Taste for seasoning and add a dash of
Salt (to taste)
and
Ground Black Pepper (to taste)
if desired.
Step 11
Spread each bruschetta with some
Garlic and Herb Gourney Cheese (1 pckg)
.
Step 12
Top with a spoonful of bell pepper mixture. Drizzle bruschetta with any leftover dressing.
Step 13
Garnish with
Fresh Parsley (to taste)
and serve with cocktails!
