Chipotle Pepper Bruschetta

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Thursday, January 01, 2004

Categories:

Italian/Appetizers-Side Dish

Yield:

8 servings

Ingredients:

1/4 C. mayonnaise
1/8 C. tomato-garlic tapenade
2 Chipotle peppers in Adobo sauce, seeded and chopped
1/8 C. Adobo sauce
1 1/4 C. jack cheese
1/3 tsp. dry cilantro
1/2 C. sourdough bread crumbs
10 thick slices of Saint Louis Bread Co. Tomato Basil bread

Directions:

Preheat oven to 400 degrees F. Combine mayonnaise, tapenade, chipotle pepper, Adobo sauce, jack cheese, cilantro, and breadcrumbs in a medium rounds. Lightly toast rounds in oven. Remove from oven and cool 5 bowl. Using large round cookie cutter, cut sliced Tomato Basil bread into minutes. Spread 1 tablespoon of mix onto each bread slice. Bake for 10 minutes until topping puffs up and cheese begins to melt. Allow to cool slightly before serving. Serve as an appetizer with a cold beverage.

Nutrition Facts:

Source:

Saint Louis Bread Company