Roasted Red Pepper & Mozzarella Bruschetta

By jeaklor

Ingredients

• 2 loaves Italian bread [or French bread], diagonally cut into 3/4-inch slices
• 2 large cloves garlic
• 1/3 cup Bertolli® Extra Virgin Olive Oil
• 1 jar Bertolli® Tomato & Basil Sauce
• 24 slices thin slices fresh mozzarella cheese (about 6 oz.)
• 1 cup thinly sliced drained roasted red peppers packed in oil
• 1/2 cup loosely packed fresh basil leaves, cut into thin strips

Details

Servings 1
Preparation time 15mins
Cooking time 20mins
Adapted from villabertolli.com

Preparation

Step 1

Broil bread slices until golden in preheated oven; rub with garlic, then brush with Olive Oil. Evenly spoon unheated Sauce over bread, then top with mozzarella, roasted red peppers and basil.