Goat Cheese and Roasted Red Pepper Toasts

We were going to a cookout and I was asked to bring an appetizer. I was happy to oblige and was excited about the challenge. Usually I’m asked to bring dessert, so it was fun to try to think of something else to bring. I went to the starred items in my Google Reader (last time I checked I had over 1000 starred items!) and decided that these would be perfect. Everyone at the cookout enjoyed them and I didn’t have any to bring home.

I doubled the recipe and it took one large jar of roasted red peppers. The other great thing about this recipe is that it can be made in advance. Just store the toasted bread in a airtight container (or ziplock bag) and assemble just prior to serving.

Goat cheese and Red Pepper Appetizers – adapted from Cooking This and That, originally from Giada De Laurentiis
18 slices (1/2″ thick) sliced baguette bread
olive oil
4 ounces soft fresh goat cheese – I used 1/2 goat cheese and 1/2 herbed goat cheese
2 ounces cream cheese – I used Tofutti Better than Cream Cheese
parsley and basil – I used frozen fresh basil because that’s what I had on hand
salt and pepper to taste
18 strips of roasted red peppers

Preheat oven to 375 degrees F. Arrange the bread slices on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake until golden, 10 to 12 minutes.

Meanwhile, blend goat cheese and cream cheese in food processor (this is easier if the cheeses are room temperature) until smooth and creamy. Add the parsley, basil, salt and pepper and pulse just to blend.

Spread the cheese mixture in a thin layer over each toasted slice of bread. Top with a strip of roasted red pepper.