Bruchetta At Deerhill Inn
Yield
4 servingsPrep
15 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
french bread
|
*
|
| 1 | small |
eggplant
purple |
*
|
| 1 | large |
sweet red bell peppers
roasted, peeled, divide in 4 pieces |
|
| 4 | slices |
mozzarella cheese
|
*
|
| ¼ | cup |
basil
pesto |
*
|
| 1 | cup |
marinara sauce
|
|
| ½ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
french bread
|
*
|
| 1 | small |
eggplant
purple |
*
|
| 1 | large |
sweet red bell peppers
roasted, peeled, divide in 4 pieces |
|
| 4 | slices |
mozzarella cheese
|
*
|
| 59 | ml |
basil
pesto |
*
|
| 237 | ml |
marinara sauce
|
|
| 118 | ml |
olive oil
|
|
Directions
Slice four ¾ 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 ½ 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.
