Monday, November 16, 2009

Confetti Brushetta

A family favorite. High in fiber, good source of healthy oils and good stuff.

Confetti Brushetta

1 whole grain french baguette, thinly sliced in diagonals
1 sweet red pepper - washed and diced
1 sweet yellow pepper - washed and diced
1 sweet orange pepper
2-3 roma tomatoes, chopped
1 small red onion, chopped
handful of fresh basil, chopped
handful of fresh parsley, chopped
1/2 cup freshly grated asiago cheese
2-3 garlic cloves, peeled and minced
1/2 cup olive oil

Lightly brush the bread on both sides with the olive oil and skillet toast to a golden brown. Remove to paper towels. Add 1 1/2 tsp olive oil to the skillet and lightly saute the garlic. Lightly saute the vegetables. Turn off the heat and toss in the herbs. Top each piece of toast with a generous amount of vegetables and top with a sprinkle of the asiago cheese. Serve.

Great with some fresh fruit and wine.

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