A Roasted Red Chile Bruschetta Recipe!
A Roasted Red Chile Bruschetta Recipe!
Here is a very nice appetizer recipe from out friend Anna Shawver at Apple Canyon Gourmet. Please to enjoy!
Ingredients:
1 baguette, cut into 1/2-inch thick slices
1/4 cup extra-virgin olive oil
1 jar Hatch Roasted Red Chile
1 (4 ounce) package crumbled feta cheese
1/4 cup chopped basil
1/4 cup sun-dried tomatoes
1/4 cup thinly sliced cherry tomatoes
6 olives, pitted and chopped
2 tablespoons chopped green onion
1 tablespoon basil pesto
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1 clove garlic, chopped
1/4 cup grated Parmesan cheese
Bottle of your favorite Balsamic vinegar
Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Brush both sides of each baguette slice with extra-virgin olive oil.
Arrange baguette slices on a baking sheet and toast under the broiler, about 1 minute per side; watch carefully to avoid burning.
Remove toasted slices and set aside on baking sheet.
Mix about 1/2 of the jar of Hatch Roasted Red Chile, feta cheese, cherry tomatoes, olives, green onion, pesto, 1 tablespoon extra-virgin olive oil, lemon juice, and garlic together in a bowl.
Top each bread slice with about 1 tablespoon of the mixture and sprinkle each appetizer lightly with Parmesan cheese.
Place Bruschetta on baking sheet under broiler just until the topping is lightly browned and bubbly, about 1 to 2 minutes.
Drizzle balsamic over the top of each and serve.
