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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Diced seeded plum tomatoes

  2. 1/3 cup 13g / 1/2oz Thinly-sliced fresh basil leaves

  3. 1 tablespoon 15ml Balsamic vinegar

  4. 5 tablespoons 75ml Olive oil

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 2 Yellow bell peppers (large)

  8. 4 Country-style bread,

  9. 1/2" thick

  10. 5" by

  11. 2 1/2"

  12. 1 Asiago cheese - (3 oz) - shaved into strips

  13. 4 tablespoons 60ml Freshly-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Blend first 3 ingredients and 3 tablespoons oil in small bowl. Season topping with salt and pepper.

  2. Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers.

  3. Preheat oven to 375 degrees. Arrange bread slices on baking sheet; brush with 2 tablespoons oil. Top bread with peppers and cheese shavings. Bake until Asiago melts, about 12 minutes.

  4. Transfer bruschetta to plates. Spoon on tomato topping; sprinkle with Parmesan.

  5. This recipe yields 4 first-course servings.

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