Bruschetta of Roasted Peppers, Ricotta, and Basil - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Bruschetta of Roasted Peppers, Ricotta, and Basil

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    Bruschetta of Roasted Peppers, Ricotta, and Basil
    EverRoast® Bruschetta

    2 cups Boar's Head Mozzarella Cheese, Shredded
    6 Roma Tomato, Chopped
    ¼ cup Olive Oil
    ¼ cup Basil, fresh
    ¼ tsp Pepper, Black
    ¼ tsp Salt
    1 Baguette
    2 tbsp Balsamic Vinegar
    ½ lb EverRoast Oven Roasted Chicken Breast, Diced
    3 Garlic Cloves, Minced
    ½ cup Sun dried Tomatoes in oil

    Preheat the oven on broiler setting. In large bowl, combine the roma (plum) tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

    • 4 Country Bread Slices-sliced about ½” thick
    • ¼ Cup Extra Virgin Olive Oil
    • 2 Garlic Cloves-peeled, sliced in half lengthwise
    • ½ Cup Ricotta Cheese
    • 8 Basil Leaves-cut into chiffonade, or torn into pieces
    • ½ Cup Roasted Bell Peppers-cut into strips, seasoned
    • Salt and Black Pepper

    Preheat oven to 400 degrees. Brush both sides of the bread slices with the olive oil. Season the top side with salt and black pepper. Bake in the oven until light golden and moderately crisp. When out of the oven rub each bread slice with the cut side of the garlic clove halves back and fourth so the garlic melts into the bread.

    Spread each bread slice with some of the ricotta cheese, sprinkle with the basil. Season to taste with salt and pepper. Divide the roasted peppers among the four bruschettas. Finish with a drizzle of olive oil if desired.  Serves four.