Roasted Pepper Bruschetta

Posted on September 17, 2010 by bayareafoodie

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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