1 (8-oz) loaf French bread
2 Tbsp. olive oil
3 oz goat cheese, crumbled
2 oz neufchatel (light cream cheese)
2 tsp. lemon juice
1 tsp. snipped fresh sage or oregano or 1/2 tsp. dried sage or oregano
1 (7-oz) jar roasted sweet red peppers, drained
1/4 cup coarsely chopped pitted ripe olives
1/2 tsp. olive oil
small fresh sage or oregano leaves to garnish, optional
Cut bread into 1/2 inch thick slices (makes about 24 slices). Brush both sides of each slice with the 2 tablespoons of olive oil. Arrange on an ungreased baking sheet. Bake in a 425*F oven about 10 minutes or until crisp and light brown, turning once. Meanwhile, stir together goat cheese, neufchatel cheese, lemon juice and herbs in a medium mixing bowl. Cut red pepper into strips. Toss chopped olives with the 1/2 teaspoon olive oil.
Spread each toast with cheese mixture. Top with red pepper strips, chopped olives, and sage or oregano leaves (if using). Serve warm or at room temperature. To heat, return slices to baking sheet and bake at 425*F oven about 3 minutes or till toppings are heated through.
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