- 4 roasted bell peppers, peeled, seeded and sliced (see Tip)
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground pepper to taste
- 8 (1/2 inch thick) slices whole-wheat country bread
- 1 clove garlic, peeled and cut in half
- 2 ounces fresh mozzarella, cut into thin strips
- 2 teaspoons extra-virgin olive oil
- Preheat broiler.
- Combine roasted peppers, basil and vinegar in a medium bowl. Season with salt and pepper.
- Toast or grill bread slices lightly. Rub both sides of the bread with the cut sides of the garlic. Place bread on a baking sheet; top with the roasted peppers. Lay mozzarella strips on a diagonal over the roasted peppers and drizzle with oil.
- Broil bruschetta 6 inches from the heat source until the cheese melts and starts to brown. Serve hot.