My oldest son plans to attend culinary school one day. In the mean time, there are plenty of benefits to having a chef in our house. He can eat a dish in a restaurant then come home and figure out what was used in the recipe and replicate it for us to enjoy. Our chef can also create many amazing dishes from random ingredients in our refrigerator. He has been working at a catering job for more than two years and he has learned many new techniques at work. He also brings home lots of food that would otherwise be thrown away.
Yesterday he replicated this gorgeous Red Pepper Bruschetta. This recipe would make an excellent appetizer for your next dinner party.
Red Pepper Bruschetta
- One loaf of rustic Italian bread
- Red peppers(the ones you typically find in an olive bar)
- Fresh basil
- Fresh mozzarella
- Balsamic Glaze
- Slice the bread and toast lightly.
- Chop the red peppers into small pieces and take out any seeds.
- Chop the basil into small pieces.
- Slice the mozzarella into thin pieces.
- Take out the toasted bread. Press the mozzarella onto each slice, followed by some red pepper and some basil. Bake at 425 for 5-10 minutes. Watch carefully for it to just get bubbly, not burnt.
- Drizzle the balsamic glaze on top of each piece.
Copyright by Cookwith5kids