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Roasted Red Pepper and Provolone Bruschetta

Sara Gray
Yield Makes 2 1/2 dozen


  • 1 (12-ounce) jar roasted red bell peppers, drained
  • 3/4 cup sharp imported provolone cheese, finely diced
  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 30 French baguette slices, toasted

How to Make It

  1. Slice roasted peppers into 1-inch-thick strips. Place peppers and next 5 ingredients in a large bowl; stir gently to combine. Cover and chill at least 8 hours. Serve atop toasted baguette slices.