Roasted Pepper and Goat Cheese Bruschetta Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			1 baguette, sliced on the bias about 1/2-inch thick Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 1/2 tablespoons red wine vinegar 1 tablespoon honey 2 teaspoons dried thyme 1 teaspoon red pepper flakes One 16-ounce jar roasted red peppers, drained and thinly sliced 1 shallot, minced 2 tablespoons chopped fresh Italian parsley One 6-ounce log fresh goat cheese, at room temperature Microgreens, for garnish
			In a medium bowl whisk together 3 tablespoons olive oil, the vinegar and honey. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate. Brush the baguette slices lightly with olive oil on one side and season with salt and pepper. BBQ oil side down until lightly golden. Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.