Bruschetta with Roasted Red Pepper and Arugula

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   1.

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   Roast the peppers: place them directly on a grill, under a broiler, or even on a gas stovetop until charred on all sides.

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   When done, immediately place in a bowl and cover tightly with plastic wrap.

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   Allow the peppers to sit for 30 minutes, then remove the skins and the insides.

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   Roughly chop, place in a bowl, and coat with high quality olive oil.

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   2.

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   Toast the bread: brush both sides with olive oil, grill until golden, then rub with halved garlic cloves.

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   3.

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   Toss the arugula, lemon juice, salt, and pepper in with the red peppers.

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    4.

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    Layer slices of mozzarella on each slice of bread, then top with the arugula and red pepper mixture.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.