Loaded Bruschetta
Not your typical bruschetta recipe, this is appealing to the eye with colorful vegetables, prosciutto and cheese. Delicious ingredients all in one place!
Servings: 16 appetizers (1 slice)
Ingredients
- 1 medium baguette
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated Romano or Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- 1 medium red bell pepper, seeded + ribs removed, and chopped finely
- 1 medium yellow bell pepper, seeded + ribs removed, and chopped finely
- 2 medium Roma tomatoes, cut into thin slices
- 3 whole green onions, cut into thin slices
- ½ cup shredded mozzarella or Asiago cheese
- 4 ounces mushrooms, cut into thin slices
- 4 ounces prosciutto, cut into ½-inch strips
- 4 tablespoons freshly grated Romano or Parmesan cheese
- chopped Italian parsley for garnish, optional
Instructions
- Slice the baguette lengthwise into halves. Place them cut side up on a baking sheet.
- In a bowl, combine the olive oil, garlic, 1 tablespoon Romano and pepper; mix well. Spread the mixture over each of the bread halves. Distribute the bell pepper, tomatoes and green onions evenly between each bread half. Sprinkle with mozzarella cheese. Top with mushrooms and prosciutto.
- Bake at 350℉. for 5 to 10 min. or until the cheese melts.
- Then broil for 2 to 3 minutes or until the cheese begins to brown. Cut into small slices (about 16). Sprinkle with freshly grated Romano. Top with Italian parsley, if desired.
Nutrition
Serving: 1appetizer | Calories: 129kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 190mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 25mg | Calcium: 53mg | Iron: 1mg