Roasted Pepper-Tomato Crostini

 

18

slices Italian bread, 1/2 inch thick

2

large tomatoes, diced (2 cups)

1

jar (7 ounces) roasted red bell peppers, drained and chopped

1/4

cup chopped fresh basil leaves

1

tablespoon balsamic vinegar

1/4

teaspoon salt

1/3

cup shredded mozzarella cheese

• 1 Heat oven to 375°. Place bread on cookie sheet. Bake about 5 minutes or until toasted.
• 2 Mix tomatoes, bell peppers, basil, vinegar and salt. Spread tomato mixture on bread. Top each slice with about 1 teaspoon cheese.
• 3 Bake about 5 minutes or until cheese is melted. Serve hot.