Roman Market Bruschettas Recipe
With Red Pepper Aioli, Italian Cheeses, Portabellas, Asparagus, Artichoke, Black Olives, Onions & Red Bells.
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Ingredients
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Bruschetta Toppings
Method
Preparation and Assembly
- 1
Prepare the Aioli
In a small bowl, mix together 1/2 cup of mayonnaise, 2 tablespoons of roasted red peppers (pureed), 1 garlic clove (minced), and a pinch of salt and pepper. Set aside.
- 2
Sauté the Vegetables
In a skillet over medium heat, add a tablespoon of olive oil. Sauté the diced onions, portobello mushrooms, and asparagus until tender (about 5-7 minutes). Add the artichokes, black olives, and red bell peppers, cooking for an additional 3-4 minutes. Season with salt and pepper to taste.
- 3
- 4
Assemble the Bruschettas
Spread the red pepper aioli on each toasted bread slice. Top with the sautéed vegetable mixture and sprinkle with Italian cheeses.
- 5
Serve
Arrange the bruschettas on a serving platter and enjoy warm.