Sunday, July 31, 2011

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




Yield: 8
Author: Donna Elick
Bruschetta: Mozzarella and Sun-dried Tomatoes / Ricotta with Roasted Red Peppers

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

Bruschetta: Mozzarella and Sun-dried Tomatoes / Ricotta with Roasted Red Peppers
Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Ingredients

  • 1 baguette French bread
  • 1/4 cup olive oil
  • 3 garlic cloves
Toppings

Instructions

  1. Slice the baguette on a diagonal about 1/2 inch thick slices. Arrange slices on baking sheet.
  2. Drizzle olive oil over slices of bread.
  3. 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.
  4. Set oven to broil.
  5. 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.
  6. 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.
  7. Arrange bruschetta on a serving plate. Serve immediately.









3 comments:

  1. Few pics could't open but the once I could show yummy bruschetta and company:)

    ReplyDelete

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