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Meatless Monday: Red Pepper Jam and Goat Cheese Bruschetta

Spicy red pepper jelly on top of grilled bread with a good smear of creamy goat cheese in between!
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes

Ingredients

  • For the Jam:
  • 1, 12 Ounce Jar of Roasted Red Peppers liquid and everything
  • ¼ Cup Sugar
  • ½ Teaspoon Crushed Red Pepper Flakes
  • 1 Teaspoon Salt
  • For the Bruschetta:
  • ½ Cup Chevre Goat Cheese
  • 1 Demi Baguette sliced in half length-wise

Instructions

  1. Add the roasted red peppers and liquid to a small saucepan. Bring to a simmer over medium heat. Mix in the sugar, salt, and crushed red pepper. Reduce heat to low and simmer for ten minutes.
  2. Let the jam cool completely in the saucepan. Once cooled, add to a food processor or blender and puree until smooth. Refrigerate for at least 45 minutes before using so the jam has time to thicken up.
  3. Grill the cut side of the bread over medium heat on a grill or grill pan for five minutes. Spread about ¼ cup of goat cheese over each half of the bread. Top with a few tablespoons of jam and then serve.