It’s unfortunate that bruschetta has become synonymous with tomato, garlic, mozzarella and basil on toasted bread. I can’t deny that in peak tomato season, the classic American version can be an immensely satisfying snack on a hot day. But on occasion, the classic combination could do with some mixing up.
Enter red peppers. I love roasting them, because they become the perfect blend of soft and crisp. It’s so easy to do, yet it seems undeniably fancy. Usually, you roast the peppers whole, then put them in a paper bag or covered bowl to steam. Then, you take the skins off the peppers, cut them open and take out the seeds. It’s an easy, but sometimes unpleasant process when you open the peppers and near boiling steam trapped in the center gushes out onto your hands. So today, I did it differently.
I decided to go the easy, lazy route here, and I couldn’t be more thrilled with the results. I cut the peppers in half and took out the seeds while they were raw, and kept the skins on after roasting to keep all that tasty charred flavor and color.
Almonds add a bit of crunch crunch to the mix, and goat cheese adds some salty deliciousness to balance it out. All in all, it’s a perfect summer treat.
