Bruschetta With Sweet Peppers and Fresh Mozzarella |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This makes a great appetizer, snack or light lunch. Ingredients:
4 tablespoons extra virgin olive oil |
1 red bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips) |
1 yellow bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips) |
1 orange bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips) |
2 garlic cloves, minced |
1 large garlic clove, peeled |
salt, to taste |
fresh ground black pepper, to taste |
balsamic vinegar (1 generous splash or to taste) |
1 loaf rustic italian bread, cut crosswise into 1-inch thick pieces (ends removed, choose a bread that measures around 12x5-inches) |
8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds |
1/4 cup fresh basil leaf, sliced |
Directions:
1. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
2. Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
3. Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
4. Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
5. Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
6. Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
7. Serve immediately.
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