Bruschetta with Roasted Peppers
4 roasted Bell Pepper, peeled and sliced - See Day 9 for instructions on roasting peppers
2 Tablespoons Chives, finely chopped
1 Tablespoon Balsamic Vinegar
1 Clove Garlic, minced
Salt and freshly Ground Pepper to taste
9 slices of a Whole Wheat Country Bread, baguette shaped
2 Ounces vegan Mozzarella, shredded
2 Teaspoons Olive oil
1. Preheat broiler.
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| Sliced peppers |
2. Combine roasted peppers, chives, vinegar, and garlic in a bowl. Season with salt and pepper.
3. Toast bread slices, lightly. Top with the roasted peppers. Sprinkle mozzarella on the top and drizzle with oil.
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| Lightly toasted bread |
4. Broil until cheese melts and starts to brown. Serve hot.
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| Uncooked bruschetta |
Goes well with Spinach Beet Salad
Soundtrack Andra Day - Cheers to the Fall
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