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Peperonata Bruschetta Recipe - Vegetarian Times

Peperonata Bruschetta

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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.

  • 6Servings

Ingredients

  • 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

Preparation

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.

Nutrition Information

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