Sunday, July 31, 2011
Bruschetta: Mozzarella and Sun-dried Tomatoes / Ricotta with Roasted Red Peppers
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 Italian.com