Bay Area Foodie

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

Filed under: RECIPES, Starters & Soups | Tagged: Bon Appétit, everyday, food, RECIPES, Roasted Pepper Bruschetta |