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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a great starter or side dish, I got it from Melanie Pringles restaurant, I love to dip it in their house dressing (which I will share later) but is great just on it's own. It's best if you use a bruchetta that is not too pasty, I prefer it to be lite and liquidy. Ingredients:
1 baguette |
2 cups tomato bruschetta topping |
1 jalapeno pepper, sliced (fresh or jarred) |
1/2 cup feta cheese (broken up in small pieces) |
1 -2 cup mozzarella cheese (sliced or shredded) |
Directions:
1. Cut baguette length wise, and put a generous amount of bruchetta on bread, layer with jalapeno peppers and crumbled fetta, top off with mozzarella.
2. Bake on a baking sheet in a preheated oven of 425°F until cheese is melted well and heated through.
3. *Note: Measurements are approximate and to your liking.
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