nutritional information

Per Bruschetta:

  • Calories: 261
  • Protein: 11 g
  • Total Fat: 12 g
  • Saturated Fat: 5 g
  • Carbohydrates: 28 g
  • Cholesterol: 30 mg
  • Sodium: 538 mg
  • Fiber: 3 g
  • Sugar: 6 g

Peperonata Bruschetta

Makes 6 bruschetta

30 minutes or fewer

A hot relish spooned over mozzarella warms the cheese to melting tenderness. Try the recipe with brothy soups such as minestrone or kale and white bean.
  • 2 medium tomatoes
  • 1 Tbs. olive oil
  • 4 cloves garlic, minced (4 tsp.)
  • 1 26-oz. jar roasted red peppers, rinsed, drained, and cut into 2-inch strips
  • 1 tsp. honey
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 4-oz. balls fresh mozzarella, each cut into 6 slices
  • 6 large slices French bread, toasted

1. Cut small X on bottom of each tomato, and place in bowl. Cover with boiling water, and let stand 1 minute. Drain, then peel and chop tomatoes.

2. Heat oil in saucepan over medium heat. Add garlic, roasted red peppers, honey, rosemary, bay leaf, and tomatoes. Bring mixture to a boil; reduce heat to medium-low, and simmer 10 minutes.

3. Place 2 slices mozzarella on each slice of toasted bread. Top each with 1/4 cup warm peperonata mixture.

October 2011 p.33

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