Rosemary Roasted Red Pepper Bruschetta Crostini
1 teaspoon fresh rosemary, chopped
1-2 cloves garlic, minced
1-1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 12-ounce jar roasted red peppers, drained and diced
1/2 cup red onion, diced
1/2 cup cherry tomatoes, diced
4 ounces goat cheese, room temperature
1 baguette, warmed and sliced
In a small bowl mix together the olive oil, rosemary, garlic, salt, pepper and red pepper flakes. Set aside.
Combine the roasted red peppers, red onion and tomatoes in a medium bowl. Pour in the olive oil mixture and stir to combine.
Refrigerate for 30 minutes or overnight to combine all the flavors. Spread the goat cheese on the warmed sliced baguette, top with the bruschetta and serve. Makes about 12-15 crostinis.