"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Red Pepper & Provolone Bruschetta Recipe

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This recipe for Roasted Red Pepper & Provolone Bruschetta, by , is from Recipes From, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alicia Borini

Category:
Category:

Ingredients:  
Ingredients:  
1- 12 oz.jar roasted red peppers- drained
cup of finely diced sharp provolone cheese
⅓ cup olive oil
2 garlic cloves, minced
tsp. salt
tsp. pepper
French Baguette sliced thin

Directions:
Directions:
Slice the peppers into strips.
Add next 5 ingredients
Cover and chill 8 hours
Serve atop baguette slices (you can toast the slices if you like them crunchy).

Personal Notes:
Personal Notes:
Perfect to put on green lettuce as a topping.

 

 

 

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