creamy goat cheese bruschetta with roasted red peppers and fried capers

How do you pronounce “bruschetta”?

Personally, I go back and forth between “bru-skeh-tah” and “bru-sheh-tah”.

The former is proper in Italian but the latter is more common here in the US.

Although that statement seems to be up for debate. Here’s a thread on Chowhound that had me chuckling:  How do you pronounce ‘bruschetta’?

However, no matter how the sounds come out of my mouth, I enjoy putting any type of bruschetta back into it.

Especially this one.

I added some cream to my goat cheese to make it more creamy and smooth and less crumbly and goat-y. Diced some roasted red peppers, fried me up some capers and zested me some lemon.

This was our snack yesterday afternoon. A bit too early for wine but a crisp white would have been pretty perfect.
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Creamy Goat Cheese Bruschetta with Roasted Red Peppers and Fried Capers

• 1 baguette, sliced on the bias
• good quality olive oil
• kosher salt and freshly ground black pepper
• 5 oz. log goat cheese
• 1/2 cup heavy cream
• 1/2 cup diced roasted red peppers
• 1/4 cup vegetable or canola oil
• 1/2 capers
• zest of one lemon

1. Brush olive oil lightly over one side of bread. Sprinkle lightly with kosher salt and freshly ground black pepper. Bake at 350F until lightly browned, about 15 minutes or so.
2. Meanwhile, heat vegetable oil in a small skillet over med-high heat until shimmering. Pat capers dry with paper towels, add to skillet (they should be just covered with oil) and fry until lightly browned and they open like flowers, about 1-2 minutes. Drain on paper towels.
3. Mix goat cheese and heavy cream together until smooth and creamy.
4. Assemble bruschetta: place a tablespoon of goat cheese onto crostini; add red peppers, capers and lemon zest.
5. Enjoy!

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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