My oldest son is going to culinary school soon. There are many benefits to his being a chef. He can eat a dish from a restaurant and figure our the recipe and replicate it. He can also create many awesome dishes from various ingredients. He learns technique at work, and really has improved his cooking skills. He also bring home lots of food that would otherwise be thrown away.
Yesterday he made a gorgeous Red Pepper Bruschetta that I want to share with you today.
One loaf of rustic Italian bread
Red peppers(the ones you typically find in an olive bar)
1. Slice the bread and toast lightly.
2. Chop the red peppers into small pieces and take out any seeds.
3. Chop the basil into small pieces.
4. Slice the mozzarella into thin pieces.
5. 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.
6. Drizzle the balsamic glaze on top of each piece.