Sunday, July 31, 2011

Bruschetta: Mozzarella and Sun-dried Tomatoes / Ricotta with Roasted Red Peppers

Bruschetta ingredients
1 baguette French bread
1/4 cup olive oil
3 garlic cloves

1/2  cup part skim ricotta
4 strips Roasted Red Peppers
4 ounces fresh mozzarella, sliced into 6 slices and cut in half
12 Rosemary Basil Sun-dried tomatoes
salt and pepper to taste

Slice the baguette on a diagonal about 1/2 inch thick slices. Arrange slices on baking sheet.

Drizzle olive oil over slices of bread.

Place on the top rack in your oven.  Allow to bake for 8-10 minutes or until golden brown.  Remove from oven an rub each hot slice of toasted bread with the garlic cloves.  Set aside.

Set oven to broil.

Place 1 tablespoon ricotta on 8-12 pieces of toasted baguette.  Sprinkle with salt and pepper.  Place 1/2 slice of mozzarella on 8-12 pieces of toasted baguette.

Place on the top rack under the broiler for 2 minutes or until the mozzarella cheese has melted.  Remove from oven, top the mozarella with a sun-dried tomato and the ricotta with several pieces of sliced peppers.

Arrange bruschetta on a serving plate.  Serve immediately.

Click here for a printable version of this recipe - The Slow Roasted


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