Ingredients:
- 1 small orange bell pepper, julienned
- 1 small yellow bell pepper, julienned
- 1 Tbsp butter
- 1/2 of a small onion, diced
- 1 loaf of ciabatta bread, sliced into (8) 1-inch slices
- 1 large fresh mozzarella ball, thinly cut into 16 pieces
- olive oil, balsamic vinegar, salt, pepper
Directions:
- Lay ciabatta bread slices on a cookie sheet lined with non-stick aluminum foil.
- Drizzle olive oil on each slice and brush with a pastry brush. Sprinkle with salt and pepper.
- Broil in the oven on the top rack for a few minutes until lightly browned. Watch with oven light on the be sure they don't burn.
- Repeat step 2 and 3 after flipping bread over.
- In a pan on the stove, melt butter and add pepper and onions. Cook on low-med heat, stirring occasionally until very soft.
- Top each slice of toasted bread with pepper mixture.
- Top 2 pieces of mozzarella cheese on each slice.
- Broil for 2-3 minutes until cheese starts to bubble.
- Once out of the oven, drizzle tops with olive oil, balsamic and another sprinkle of salt and pepper. Serve immediately.
Yes, I figured out that we were briefly colleagues one school year previous to this past one. (I was at the far end of the hall) If I never took the opportunity to tell you how much I admired your displays, let me say so now. I always noticed. And now that I see all these recipes (I also checked out Vinny and I empathize but I'm a little too old), I will be going through some of your stuff because, as you could surely imagine, I cook my own lunch most days and it's become one of those things I like to do. So hats off to good eating, uh, good cooking, uh, within healthy limits.
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