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Best Bruschetta EVER! We made two changes to the recipe —
1) added garlic to the tomato mixture (a must!)
2) we used mozzarella & parm because that’s what we had in the fridge.
The peppers are hard to see but they are underneath the cheese & tomatoes
This was even better than many of the tapas we had in Spain and a great way to use up the end of summer heirlooms.
Recipe link
Bon Appétit | September 2002
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Filed under: RECIPES, Starters & Soups | Tagged: Bon Appétit, everyday, food, RECIPES, Roasted Pepper Bruschetta |
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