Roasted Yellow Pepper Bruschetta
(Bruschetta di Peperone Giallo Arrosto)
Ingredients:
1 cup diced seeded plum tomatoes
1/3 cup thinly sliced fresh basil leaves
1 tablespoon balsamic vinegar
5 tablespoons extra virgin olive oil
2 large yellow bell peppers
Four 1/2-inch-thick slices country-style bread (each about 5 x 2 and 1/2 inches)
One 3-ounce piece Asiago cheese, shaved into strips
4 tablespoons freshly grated Parmigiano cheese
Directions:
Blend first 3 ingredients and 3 tablespoons olive oil in small bowl.
Season topping with salt and pepper.
Char bell peppers over gas flame or in broiler until blackened on all sides.
Enclose in paper bag; let stand 10 minutes.
Peel, seed, and slice peppers.
Preheat oven to 375°F.
Arrange bread slices on baking sheet; brush with 2 tablespoons olive oil.
Top bread with peppers and cheese shavings.
Bake until Asiago melts, about 12 minutes.
Transfer bruschetta to plates.
Spoon on tomato topping; sprinkle with Parmigiano cheese. Makes 4 first-course servings.