Grilled Cherries and Peppers Bruschetta
Smoky, sweet, and savory - This meal checks ALL the boxes!
- 12 ripe cherries
- 12 mid-to-medium heat peppers, such as shishito
- 2 oz goat cheese
- 1 clove fresh garlic
- 2 cups arugula lettuce
- 2 slices whole grain bread
- 2 wedges lime
An outdoor grill pan is the best way to char the peppers and cherries, but if you don't have access to one, use a grill pan on the stove top, or the broiler. Cherries will become soft and juicy; use foil on your grill or sheet pan for easy cleanup.
Place cherries and peppers on the grill and cook until peppers are blistered and charred and cherries have softened; about 5-7 minutes, depending on your heat source.
Grill bread pieces until they are browned and toasted.
Peel garlic and cut in half. Scrape the toast with the raw edge of the garlic.
Plate toast with warm peppers and cherries, top with fresh arugula, and sprinkle crumbled goat cheese on top. Squeeze lime wedge over everything.
Calories: 179kcal | Carbohydrates: 20g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 285mg | Potassium: 241mg | Fiber: 3g | Sugar: 8g | Vitamin A: 796IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 2mg