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<p>This is a recipe with a lot of flexibility. You can use whatever is available and/or just what you like in terms of the veggies.</p>Source: Sarah Ball (Entered by Sarah Ball)
Serves: 2 - 4 people, depending on whether this is lunch or an appetizer
1 cup red bell peppers
1 cup yellow bell peppers
1 cup vidalia onion (or whatever onion you have on hand)
2 TBS garlic cloves, chopped
6 - 8 leaves fresh basil
1/2 cup extra virgin olive oil
1/4 cup Balsamic vinegar
1 tsp kosher salt
1/2 tsp black pepper
1 cup mozzarella cheese, shredded
1 loaf whole grain baguette
Step by Step Instructions
- Using roughly equal portions of the veggies, chop and combine them in a bowl. If you end up with 1 cup of each, then about 6 – 8 large basil leaves will do to balance the flavors. Add olive oil and balsamic vinegar to the bowl. Then add 1 tsp of kosher salt and lots of cracked black pepper.
- Use a loaf of bread like a baguette or any preferred version of a nice, heavy, slicable something from the bakery section of the grocery store if you don’t make your own. Cut 10 slices, about 1/2 inch thick. Butter one side (or use olive oil) and toast them under the broiler until slightly brown (about 3 min). Turn the bread and toast lightly on the other side, about 2 min - no butter or oil on the second side.
- Spoon up the veggie mixture onto the non-buttered side of the toast. Be sure to get some of the balsamic & oil on each piece. Sprinkle mozzarella cheese over all and toast again until cheese melts and begins to brown. Serve immediately.
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