Wine & Cheese by TCC Recipes

Bruschetta with Mozzarella & Peppadew Peppers

Throw these quick appetizers together for your next BBQ and take advantage of this season’s fresh basil!

½ cup My Brothers extra virgin olive oil
1 garlic clove, chopped
1 French baguette, cut into 20 slices
½ pound Peppadew peppers, drained and cut into 4 rounds each
2 tablespoons thinly sliced fresh basil
1 tablespoon Giovanni Balsamic Cream
2 pieces fresh Ovolini Mozzarella

Mix oil and garlic in medium bowl.  Brush both sides of bread with garlic oil.  Grill bread over medium-high heat for 1-2 minutes each side until lightly toasted.  Transfer bread to rack to cool.
Add peppers, basil, and vinegar to remaining garlic oil.  Season to taste with salt and pepper.  Cut each Ovoline piece into 10 thin slices.  Top each bread slice with 1 mozzarella slice and spoon on 3 to 4 red pepper strips.

Makes 20 servings.