Goat Cheese and Tomato Mozzarella Bruschetta

Instructions

1. 1

   Toast the bread

   Heat the oven to 425°F. Cut the bread into eight broad slices, about ½ inch thick, and brush both sides lightly with olive oil.

2. 2

   Bake and rub with garlic

   Arrange the bread on a sheet pan. Bake for 5 minutes, flip, and bake for another 3 to 4 minutes, until crisp around the edges but still slightly chewy in the center. Rub the warm toast lightly with the cut garlic.

3. 3

   Make the pepper sauce

   For the homemade version, combine the roasted peppers, honey, vinegar, chile paste, and salt in a small saucepan. Cook over medium-low heat for 6 to 8 minutes, stirring often, until thick and jammy, then let cool for a few minutes. For the shortcut, stir the red pepper jelly with the chile paste or red pepper flakes.

4. 4

   Top with pepper sauce and goat cheese

   Spread the pepper topping over four pieces of toast. Break the goat cheese into small pieces and scatter it over the pepper layer, pressing and smearing it lightly with a knife so some of the pepper stays visible.

5. 5

   Bake the goat cheese toasts

   Bake for 4 minutes, then broil for 30 to 60 seconds, until the goat cheese softens and develops a few browned spots.

6. 6

   Finish the goat cheese toasts

   Top with chives and black pepper. Serve warm.

7. 7

   Assemble the tomato mozzarella toasts

   Pat the mozzarella and tomato slices dry with paper towels. Layer basil leaves over the remaining pieces of toast, then add overlapping slices of mozzarella and tomato.

8. 8

   Finish the tomato mozzarella toasts

   Drizzle lightly with extra-virgin olive oil and season with flaky salt and black pepper. Assemble just before eating.