Roasted Red Pepper and Provolone Bruschetta

Recipe from

Coastal Living


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


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.

May 2005
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