Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 I will send the recipes for the Peperonata and Sauteed Peppers separately. Kathleen * Exported from MasterCook * Bruschetta With Peperonata Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 133 Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Peperonata (see separate recipe) OR Sauteed Peppers (see separate recipe) 4 slices sourdough or country bread 1 garlic clove -- halved thinly sliced or grated Fontina OR Gruyere 1 tablespoon thinly sliced basil -- (heaping tablespoon) Makes 4 bruschetta Here's another way to use this versatile summer vegetable braise. If you're using leftover peperonata that's been refrigerated, warm it up in a skillet, adding some water or a splash of white wine to thin it and make a little sauce. Toast the bread, rub with garlic, and cover with the cheese. Set on plates, spoon the peperonata over the top, and garnish with the basil. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.