Red-and-Green Bruschetta

Ingredients

• 8  cornichons thinly sliced
• 1  baguette french
• 0.5 pound mozzarella cheese fresh sliced
• 1 large bell pepper red
• 30 servings tomato pesto dried

Equipment

• baking sheet
• oven
• aluminum foil
• ziploc bags

Directions

1. Cut baguette into 1/2-inch-thick slices; place on a baking sheet.
2. Bake at 350 for 8 to 10 minutes or until golden; cool.
3. Place bell pepper on an aluminum foil-lined baking sheet.
4. Broil 5 inches from heat about 5 minutes on each side or until pepper looks blistered.
5. Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; discard seeds, and cut pepper into thin strips.
6. Spread bread slices evenly with Dried Tomato Pesto. Top each with a mozzarella slice. Crisscross a pepper strip and pickle slice over cheese.
7. Broil 5 inches from heat 2 to 3 minutes or until cheese melts.
8. Serve immediately.
9. * Substitute gherkin-style pickles for cornichons.