Bruschetta

We went to a birthday picnic this weekend. We were in kind of a hurry so we made bruschetta from the no-knead bread I had made that morning. It was quick and so easy. We had a lot of tomatoes and peppers left over from last week's shopping and some roasted tomato pesto someone had given us. It was the perfect bite to eat for a picnic.

1/2 to 1 loaf no-knead bread, cut into 12 slices (you may want to cut some in half)
1-2 tbs tomato pesto (could leave out)
2 cups tomatoes, diced
1 bell pepper, diced
3-4 cloves of garlic
2-3 leaves fresh basil, chopped
1/2 tsp italian seasoning
1/2 tsp salt
couple turns of freshly ground pepper
1/4 crumbled goat cheese

• Roast tomatoes, basil and garlic at 350 for about a half hour. Take out and let cool. Mince garlic.
• Combine garlic, tomatoes, bell pepper, basil, italian seasoning, salt and pepper. Stir to combine
• Lay out bread on a baking and broil until lightly browned 2-3 minutes. 
• Take out bread and spread pesto in a thin layer on toast. Add a spoon or two of the tomato mix. Sprinkle goat cheese on top. Return to broiler for 2-3 minutes until cheese begins to brown.
• Enjoy!