Bruschetta with Whipped Goat's Cheese and Peppers
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Quick and Easy
Serves: 6 servings
  • 1 sourdough boule
  • Olive Oil
  • 1 small red onion, very finely chopped
  • 2 cloves garlic, minced
  • 1 large red, yellow and orange peppers, finely sliced
  • Fresh herbs (basil, parsley, thyme are wonderful)
  • 1 splash red wine vinegar
  • For the Whipped Goat's Cheese
  • 8 oz soft (room temperature) goat cheese
  • ¼ cup whole milk yogurt
  • 1 clove garlic, minced
  • Pinch sea salt and freshly ground black pepper
  • Zest of a lemon and juice of half the lemon
  • Pinch of dried oregano (optional)
  1. Slice the bread and toast - put aside to cool.
  2. Pour a couple of tablespoons of olive oil into a pan, add the red onion, sprinkle with salt and allow to saute for 5 minutes or so until soft.
  3. Add the peppers, garlic and a handful of the herbs to the pan and saute until soft, about 15-20 minutes.
  4. When the peppers are soft add a splash of red wine vinegar to the pan and stir to combine.
  5. While the peppers are cooking make the whipped goat's cheese. Place all the ingredients into a food processor and pulse until fully combined. Taste and if necessary add a little more salt, pepper or lemon juice.
  6. Spread the goat's cheese on the toast, top with the pepper mixture. Drizzle a little more olive oil over the top and sprinkle with fresh herbs. Serve.
Recipe by The Well Fed Yogi at