Sweet Red Pepper Bruschetta

Ingredients

• 1 1/4 cups seedless raspberry preserves
• 2 Tbsp. white vinegar
• 2 whole chipotle peppers in adobo sauce, drained -- (2 to 3) and chopped
• 3 cloves garlic, minced
• 8 bias-cut slices (about 3/4 inch thick)
• Italian country bread or crusty sourdough bread
• 1/2 cup soft goat cheese or other spreadable soft white cheese
• 1/4 cup purchased basil pesto
• 1 7 oz. jar roasted red peppers, drained and cut into
• 1/2-inch- wide strips
• Snipped fresh herbs, such as basil, oregano, or thyme

Directions

1. Toast or grill bread slices and spread each with the soft cheese. Spread pesto on top of cheese and top each bruschetta with pepper strips. Garnish with snipped herbs. Serve immediately. Makes 8 bruschette.

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© Jim Catanich
Published: 2002-04-07 04:17