Roasted Vegetable Bruschetta

By Tom Woodcock
Serves: 4 to 5 (3 to 4 pieces per person)

♦ 1 small baguette, sliced into 1/2-inch rounds
♦ 1 tomato on the vine, cubed
♦ 1 roasted red bell pepper, cubed
♦ handful of basil, chopped
♦ 1/2 ball of fresh mozzarella, diced
♦ 3 tbsp olive oil
♦ salt and pepper

Heat oven to 400 degrees F. Assemble the baguette rounds onto a sturdy metal baking pan. Set aside, and combine all of the remaining ingredients together in a large bowl. Place heaping tablespoons of the mixture on top of each round. Bake for 10 to 15 minutes, or until the topping is lightly golden. Serve immediately.

To read more about this dish and my musical pairing, click HERE.


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