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SPICY RED PEPPER BRUSCHETTA
  • 1 1/4 cups seedless raspberry preserves
  • 2 Tbsp. white vinegar
  • 2 whole chipotle peppers in adobo sauce, drained -- (2 to 3) and chopped
  • 2 cayenne peppers
  • 3 cloves garlic, minced
  • 8 bias-cut slices (about 3/4 inch thick)
  • Italian country bread or crusty sourdough bread
  • 1/2 cup soft goat cheese or other spreadable soft white cheese
  • 1/4 cup purchased basil pesto
  • 1 7 oz. jar roasted red peppers, drained and cut into
  • 1/2-inch- wide strips
  • Snipped fresh herbs, such as basil, oregano, or thyme
    1. Toast or grill bread slices and spread each with the soft cheese. Spread pesto on top of cheese and top each bruschetta with pepper strips. Garnish with snipped herbs. Serve immediately. Makes 8 bruschette.

     

     
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