Roasted Red Pepper Bruschetta with Whipped Goat’s Cheese and Balsamic Reduction

*shown here paired with roasted tomato bruschetta 


Bruschetta… A derivation of the roman verb bruscare, meaning, to roast over coals. According to some food historians, bruschetta was invented by the ancient Romans who worked in the olive groves. The olive growers would toast bread to sample their fresh pressed olive oil. This simple snack highlights a few ingredients at their peak freshness and flavour, making it an instant favourite. This is one take on this ancient classic that marries Italian and Quebec flavours for a truly sensational result.

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 serves 4 – 6

6 1/2 inch thick slices of Baguette (on the bias)

4 tablespoons extra virgin olive oil
cracked black pepper (to taste)
kosher salt (to taste)
1 jar roasted red peppers, rinsed and finely diced
1 french shallot, finely chopped
1 large clove garlic, finely chopped
1 tablespoon fresh basil, chopped
cracked black pepper (to taste)
kosher salt (to taste)
3 tablespoons olive oil
1 package soft Goat’s cheese (“chevre des neiges”)
2 tablespoons olive oil
cracked black pepper (to taste)
kosher salt (to taste)
6 sprigs Chervil for garnish
balsamic reduction (can be purchased from specialty stores)


Heat an outdoor grill or grill pan over medium-high heat. 

Drizzle or brush one side of the bread with a little oil and season with a little salt and pepper. Transfer to the grill and toast on one side until well-marked. 

Remove and reserve.

In a medium mixing bowl, combine roasted red peppers, shallot, garlic, basil, salt, pepper and olive oil. 

Once well mixed,cover with plastic wrap and set aside for 30 minutes so flavours can meld.

In a food processor combine goats cheese, olive oil, salt and pepper and “whip” until light and spreadable. 

Spread a thick layer of the cheese mixture onto the prepared bread slices.Top the prepared bread with the roasted red pepper mixture, garnish with sprigs of chervil, drizzle with the balsamic reduction and enjoy!