Brushetta with Goat Cheese
1 8 oz loaf of French bread
2 tbsp olive oil
3 oz soft chevre (goats cheese) crumbled
2 oz light cream cheese
2 tsp lemon juice
1/4 tsp ground sage or oregano
1 7 oz jar roasted red sweet peppers, drained
1/4 cup coarsely chopped pitted black olives
1/2 tsp olive oil
Cut bread into 1/2 inch thick slices. Lightly brush both sides of each slice with the 2 tbsp olive oil.
Arrange on an ungreased cookie sheet. Bake in a 425 degree oven about 10 minutes, or till crisp
and light brown, turning once. If desired, transfer bread toasts to a storage container. Cover and store
the toast at room temperature for up to 24 hours. Meanwhile, in a medium mixing bowl stir together
goat cheese, light cream cheese, lemon juice, and sage or oregano. Cut red pepper into strips.
Toss chopped olives in the 1/2 tsp olive oil. To assemble, spread each slice of toast with cheese
mixture. Top with red pepper strips, chopped olives, and sage. Serve warm or at room temperature.
To heat, return slices to the ungreased baking sheet. Bake in a 425 oven about 3 minutes or until
the toppings are heated through. Makes about 24 appetizers.