Page 17 - Ambrosia Cookbook
P. 17
ROASTED YELLOW
PEPPER BRUSCHETTA
INGREDIENTS
1 Each - Baguette Loaf sliced 1/2”
2 Tablespoons - ambrosia olive oil
8 Ounces - ambrosia fire roasted yellow Peppers drained Pureed
As needed - Basil Leaves
2 Each - Heirloom tomatoes Medium sliced 1/4” thick
1 Pound - fresh Mozzarella sliced 1/4” thick
2 Tablespoons - ambrosia Balsamic Vinegar Glaze
2 Teaspoons - Maldon sea salt flakes
INSTRUCTIONS
Brush baguette slices with olive oil. toast gently until just crisp, not too brown.
spread a generous amount of fire roasted yellow pepper puree and top with a single basil leaf,
slice of tomato, slice of mozzarella, a drizzle of balsamic glaze, and sea salt flakes.
serve immediately.
roasted yeLLoW PePPer BrUscHetta THE COOK BOOK 17
