Roasted Red Pepper and Provolone Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (12-ounce) jar roasted red bell peppers, drained |
3/4 cup sharp imported provolone cheese, finely diced |
1/3 cup extra-virgin olive oil |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
30 french baguette slices, toasted |
Directions:
1. Slice roasted peppers into 1-inch-thick strips. Place peppers and next 5 ingredients in a large bowl; stir gently to combine. Cover and chill at least 8 hours. Serve atop toasted baguette slices.
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