When you need a great appetizer that everyone will love, this bruschetta will definitely do the trick, with eggplant, bell peppers and Stubb’s marinade to put on top.
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INGREDIENTS
Ingredients
- 1 Medium Eggplant, cut into 1/4” thick slices (can use any meaty vegetable or squash) will need 24 slices
- 2 Red Bell Peppers, halved and seeded
- Stubb’s Beef or Pork Marinade (Beef- for saltier more savory flavor, Pork for spicier sweeter flavor)
- Large Loaf French Bread or 24 small baguette rounds pre-cut
- 1/4 cup Melted Butter
- 8 ounce Fresh Mozzarella Balls (Bocconcini)
INSTRUCTIONS
- 1 Marinate cut vegetable in Stubb’s Marinade for 2-4 hours
- 2 If buying French Bread and not baguettes, cut into 24 slices and toast in oven until brownCut mozzarella balls in half, yielding 24 halves
- 3 Preheat oven to 400˚F and line 2 baking sheets with parchment paper (or preheat grill). Bake or grill marinated vegetables until tender and charred. Approximately 30-40 minutes, but if preparing on grill without baking sheet will cook in approximately 20.
- 4 Place cooked peppers in plastic bag after cooked for 10 minutes to loosen skins. Remove skins and cut into 24 rectangles.
- 5 Turn on Broiler – High
- 6 Brush toasted baguettes with melted butter. Place ½ mozzarealla ball on each baguette and place on baking sheet. Broil until mozzarella is melted, approx. 3 minutes.
- 7 Remove from oven and layer 1 slice eggplant and 1 rectangle red pepper on top of mozzarella. Drizzle with additional marinade. Serve immediately.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
