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Roasted Red Pepper and Provolone Bruschetta

Source of Recipe


Coastal Living magazine



List of Ingredients



• 1 (12-ounce) jar roasted red bell peppers, drained
  
• ¾ cup sharp imported provolone cheese, finely diced
  
• 1/3 cup extra-virgin olive oil
  
• 2 cloves garlic, minced
  
• ½ tsp salt
  
• ¼ tsp freshly ground black pepper
  
• 30 French baguette slices, toasted
  






Instructions



1. Slice roasted peppers into 1-inch-thick strips.
   Place peppers and next five ingredients in a large bowl; stir gently to combine. Cover and chill at least 8 hours.
   
   Serve atop toasted baguette slices.
   
   Makes 2½ dozen.