Roasted Red Pepper And Bocconcini Bruschetta |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In Ontario there is a fantastic Free Magazine put out by the Liquour Control Board entitled Food and Drink . This is a recipe I took out of the Winter 2009 Edition. A little different variation on the Classic Bruschetta. Read more . One of my son's favourites! Ingredients:
topping |
3 large sweet red peppers |
1/4 cup chopped fresh basil |
1 tbsp. olive oil |
1 tsp. balsamic vinegar |
1 large clove garlic, minced |
2 tsp. dry leaf oregano |
1/2 tsp. salt |
1/4 tsp. fresh ground pepper |
5 oz. bocconcini cheese |
2 tbsp. toasted pine nuts |
bruschetta |
12 slices focaccia |
2 tbsp. olive oil |
Directions:
1. Halve peppers,seed and grill (tastes best grilled on the BBQ) until tender and juicy. Slice into strips and place in bowl. Stir in basil, oil, vinegar, garlic, oregano, salt and pepper until well mixed.
2. Dice cheese, (there should be about 1 cup). Stir cheese and pine nuts into red pepper mixture.
3. When ready to serve, preheat broiler. Rub Focaccia on both cut sides with olive oil. Toast each side 2-3 minutes or until browned. Top each slice with some of the pepper mixture, pressing gently to secure atop the focaccia.
4. Return to broiler for 2-3 minutes or until topping is hot and cheese is melted. Transfer to a platter and serve immediately. Enjoy!
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