Roast pepper and Goats Cheese Bruschetta

The sweetness of the peppers compliments the clawiness from the goat’s cheese!

Serves 4 -6


2                      red peppers, roughly chopped

1                      yellow pepper, roughly chopped

3 cloves          garlic, peeled and sliced

2 sprigs          thyme, finely chopped

2 logs              soft goat’s cheese

Olive oil

Sea salt and black pepper

½                   French baguette


  • Slice the baguette on the diagonal into 2 cm slices
  • Place on a baking tray and drizzle with olive oil and season with salt and pepper
  • Place in a preheated oven at 180°C for 10 – 12 minutes or until golden brown
  • Remove and allow to cool
  • Place a frying pan on a medium heat and add a dash of olive oil
  • Add the peppers, season and fry until slightly softened
  • Add the garlic and thyme and remove off the heat
  • Spread the goats cheese on the bruschetta
  • The place the peppers and garlic on top pressing in slightly
  • Place back in the oven 2 minutes to soften the goats cheese