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Red-and-Green Bruschetta

Yield 2 1/2 dozen


  • 1 French baguette
  • 1 large red bell pepper
  • Dried Tomato Pesto
  • 1/2 pound fresh mozzarella cheese, sliced
  • 8 cornichons, thinly sliced lengthwise*

How to Make It

  1. Cut baguette into 1/2-inch-thick slices; place on a baking sheet.

  2. Bake at 350° for 8 to 10 minutes or until golden; cool.

  3. Place bell pepper on an aluminum foil-lined baking sheet.

  4. Broil 5 inches from heat about 5 minutes on each side or until pepper looks blistered.

  5. Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; discard seeds, and cut pepper into thin strips.

  6. Spread bread slices evenly with Dried Tomato Pesto. Top each with a mozzarella slice. Crisscross a pepper strip and pickle slice over cheese.

  7. Broil 5 inches from heat 2 to 3 minutes or until cheese melts. Serve immediately.

  8. * Substitute gherkin-style pickles for cornichons.