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Roasted Red Pepper and Artichoke Bruschetta

This recipe was inspired by
Charles Holly, of Petersburg, VA (USA).

Yield: ten portions


First Step
1 whole loaf of Italian bread, cut into 10, 1/4" slices
1 Tbsp. virgin olive oil
to taste salt
to taste ground black pepper

Second Step
4 each red bell peppers

Third Step
10 oz. canned artichoke hearts, quartered
2 Tbsp. virgin olive oil
6 oz. fresh mozzarella cheese

First Step procedure:
Drizzle the slices of bread with olive oil and season with salt and pepper. Dry the slices of bread in a 400° oven.

Second Step procedure:
Roast red peppers until the skin is charred and black. Peel and discard the skin and seeds. Cut the peppers into julienne thin strips.

Third Step procedure:
Sauté the peppers and artichokes in the olive oil over medium-high heat. Add the mozzarella and season with salt and pepper.

Top the bread with the pepper cheese mixture and serve.