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Bruschetta with a pepper kick

Following is the step-by-step process for this recipe.
Following is the step-by-step process for this recipe.
Stacy Jo Reed

Bruschetta is a versatile recipe. It can be an appetizer or a main meal. It can consistent of three ingredients or more. However, most traditional bruschetta recipes (assuming that wheat bread is used) are basically comprised of healthy ingredients.

Bruschetta with peppers
Stacy Jo Reed

This bruschetta combines a well-balanced combination of ingredients that work with one another to bring out the best of all the flavors. Tomatoes, New Mexico chile peppers, mozzarella cheese, and a drizzling of olive oil on a wheat bolillo roll are the players in this recipe.

1 wheat bolillo roll (or your wheat favorite bread)
1/2 cup of tomatoes, diced
1 large New Mexico chile pepper, diced
1/4 cup of mozzarella cheese

Firstly, halve the bolillo roll. Lightly drizzle each halve with olive oil. Put in the oven for two minutes at 375 degrees. Remove from oven and put a light layer of mozzarella cheese on each halve. Remember, the goal is not to saturate the halves with cheese. The rest of the cheese will be used later in the process. Add the tomatoes evenly over each halve, covering the whole surface. Next, add the peppers on top of the tomatoes. Finally, add the rest of the mozzarella cheese. Bake at 375 degrees for 7 minutes or until the cheese is melted.

By using a small amount of cheese, but adding it in layers, the flavor is maximized in each bite. Additionally, by keeping the cheese to a minimum, the bruschetta does not sabotage a healthy diet.