Nutrition Information (per serving)
Roasted Red Pepper Relish
½ cup minced roasted red peppers
½ cup chopped Kalamata olives
2 Tbsp chiffonade fresh Arugula
1 Tbsp red wine vinegar
¼ tsp freshly ground black pepper
¼ tsp sea salt
8 slices whole-wheat baguette (1-2 in thick)
8 whole basil leaves
½ cup shredded mozzarella cheese
- In a small bowl, mix red peppers and olives together. Fold in arugula, vinegar, pepper and salt.
- In a toaster oven, lightly toast bread slices. Remove from oven and top each slice with 1 fresh basil leaf and 1 tablespoon mozzarella. Place under a broiler or toaster oven until cheese is melted.
- Place 2 baguettes on a plate and top each baguette with 2 tablespoons roasted red pepper relish.