Bruchetta At Deerhill Inn

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30 minutes Prep: 15 minutes Cook: 10 minutes

343 calories per serving view nutrition facts

Ingredients

1/2	each	french bread
1	small	eggplant	purple
1	large	sweet red bell pepper	roasted, peeled, divide in 4 pieces
4	slices	mozzarella cheese
1/4	cup	basil	pesto
1	cup	marinara sauce
1/2	cup	olive oil

Directions

Slice four 3/4 inch thick pieces of bread from loaf.

Brush one side of each with oil.

Place on hot grill (may use broiler) until toasted.

While browning, brush other side with oil, turn and toast.

Remove from grill.

Place toasted bread on a cookie sheet and top each with pesto.

Slice eggplant into 1/2 inch slices.

Cook eggplant in the same manner as bread.

Remove eggplant from grill or broiler and place each slice on top of each slice of bread.

Place one piece of roasted pepper on top of each slice of eggplant and one slice of mozzarella cheese on top of each pepper.

Bake in 450 degree F oven until cheese melts.

Remove and serve at once on a bed or marinara sauce.

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