Voila, c'est tout!
Our neighbors took care of the house while we were gone and got our mail every day (and had a gorgeous flower arrangement waiting on our dining room table upon our homecoming), so we had them over for dinner last night as a thank you. This was our appetizer, followed by The Stallion's dinner party menu, yet to come this week.
Bruschetta with Roasted Red Pepper and Arugula
Serves 4, makes 8 slices
- 1 loaf French bread
- 2 cloves garlic
- 16 oz. fresh mozzarella
- 2 red bell peppers
- 2 cups arugula
- Juice of half a lemon
- Salt & pepper
- Roast the peppers: place them directly on a grill, under a broiler, or even on a gas stovetop until charred on all sides. When done, immediately place in a bowl and cover tightly with plastic wrap. Allow the peppers to sit for 30 minutes, then remove the skins and the insides. Roughly chop, place in a bowl, and coat with high quality olive oil.
- Toast the bread: brush both sides with olive oil, grill until golden, then rub with halved garlic cloves.
- Toss the arugula, lemon juice, salt, and pepper in with the red peppers.
- Layer slices of mozzarella on each slice of bread, then top with the arugula and red pepper mixture. Serve immediately.