Appetizer
Roasted Red Pepper and Artichoke Bruschetta

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

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Yield: ten portions

Ingredients:

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

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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.