mia cucina italiana

ROASTED RED PEPPER SPREAD
Makes about 1/4 cup

5 mini peppers, some of each color, cut in half and seeded
1/2 small onion, cut in 8 wedges
4 small roma tomatoes, quartered
1/2 garlic clove, cut off top
olive oil, for drizzling
salt and pepper
2 Tbsp chopped banana pepper rings, plus 4 more for topping
2 Tbsp chopped fresh basil
about 6 drops hot pepper sauce
2 Tbsp olive oil
3 Tbsp mayo
1/4 c grated mozzarella, plus a little more for topping

1. Preheat oven to 400. Prepare a baking sheet lined with parchment paper. Arrange pepper halves, onion wedges, quartered tomatoes on sheet. Place garlic clove in a small sheet of aluminum foil. Drizzle all veg with olive oil and sprinkle with salt and pepper. Wrap up garlic clove and twist foil, place on baking sheet with other veg. Bake for 20-25 minutes until edges are a bit blackened.

2. Meanwhile, chop banana pepper rings, basil, and grate mozzarella. Cool roasted veg on baking tray a few minutes, then place in mini food processor and add banana peppers, basil, hot sauce and 2 Tbsp olive oil. Buzz until well diced with a chunky-smooth texture. Add mayo and grated mozzarella and buzz just until mixed.

3. Top bruschetta slices with a heaping tablespoon of mixture and place on baking sheet. Top with a little grated mozzarella and broil until bubbly, about 3 minutes. Top each with a banana pepper ring, halved. Serve while still warm.