Lunch: Roasted Red Pepper and Provolone Bruschetta Recipe | MyRecipes
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
Instructions
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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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
