Just saying the word 'bruschetta' brings to mind so many different possible combinations one could create. This recipe can be served as an appetizer, or as a side to any pasta dish in place of your typical garlic bread, just to spruce things up. I have also included a couple variation options.
Heat oven to broil. Cut bread in half, then slice each length-wise in half. Brush olive oil over bread. Place on cookie sheet and bake in oven until top of bread is slightly browned. Remove from oven.
Spread the goat cheese over each piece.
Chop the red peppers and the sun dried tomatoes, mix together. Scoop the mixture onto each piece of bread and distribute evenly.
Sprinkle with grated mozzarella cheese. Place back in the oven to melt cheese, approximately 2 minutes. Remove, let cool slightly.
Cut into 2 inch pieces, and serve.
Variation: leave out the sun dried tomatoes, and mozzeralla cheese, and cut the bread into bruschetta size slices for a smaller bite-size appetizer.
You can also replace the tomatoes with chopped artichoke for a delicious variation.