Sunday, January 17, 2016

Day 17 Bruschetta with Roasted Peppers

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.
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.
Lightly toasted bread

4.  Broil until cheese melts and starts to brown.  Serve hot.
Uncooked bruschetta

Goes well with Spinach Beet Salad

Soundtrack Andra Day - Cheers to the Fall

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