Bruchetta At Deerhill Inn

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Title: Bruchetta At Deerhill Inn
Categories: Breads, Inn recipes
Yield: 1 servings

1/2 Italian loaf
Or french bread
1 sm Purple eggplant
1 lg Red pepper; roasted
Peel/ divide in 4 pieces
4 Mozzarella cheese slices
1/4 c Basil pesto
1 c Marinara sauce
1/2 c Olive oil *

Recipe by: Inn recipes
* to which 1 slivered garlic clove has been added Slice
4-3/4" thick pieces of bread from loaf. Brush one side of
each with oil. Place on hot grill (may use broiler) until
toasted. While browning, brush other side with oil, turn
and toast. Remove from grill. Place toasted bread on a
cookie sheet and top each with pesto.
Slice eggplant into 1/2" slices. Cook eggplant in the same
manner as bread.
Remove eggplant from grill or broiler and place each slice
on top of each slice of bread. Place one piece of roasted
pepper on top of each slice of eggplant and one slice of
mozzarella cheese on top of each pepper. Bake in 450 oven
until cheese melts. Remove and serve at once on a bed or
marinara sauce. Serves 4.JM.
Deerhill Inn & Restaurant West Dover, Vermont

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