From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Slice the baguette lengthwise into halves. Place cut side up on a baking sheet. Combine the olive oil, garlic, 1 Tablespoon Romano cheese and pepper in a bowl and mix well. Spread over the cut sides of the bread halves. Arrange the bell peppers, tomatoes and green onions on each bread half. Sprinkle with the mozzarella cheese. Top with the mushrooms and prosciutto.
Bake at 350 degrees for 5 to 10 minutes or until the cheese melts. Broil for 2 to 3 minutes or just until the cheese begins to brown. Cut into 2-inch slices. Sprinkle with freshly grated pecorino Romano cheese.
SERVINGS: 4 - 6
- 1 baguette with sesame seeds
- 4 to 6 Tablespoons extra-virgin olive oil
- 1 Tablespoon minced garlic
- 1 Tablespoon Romano cheese
- 1/4 teaspoon ground pepper
- 1 red bell pepper, cut into 1/4-inch pieces
- 1 yellow bell pepper, cut into 1/4-inch pieces
- 2 plum tomatoes, cut into 1/4-inch slices
- 3 green onions, cut into 1/4-inch slices
- 1/2 cup shredded mozzarella, asiago or gorgonzola cheese
- 4 ounces mushrooms, cut into 1/8-inch slices
- 4 ounces prosciutto or smoked ham, cut into 1/2-inch strips
- Freshly grated pecorino Romano cheese
TO PREPARE:
Slice the baguette lengthwise into halves. Place cut side up on a baking sheet. Combine the olive oil, garlic, 1 Tablespoon Romano cheese and pepper in a bowl and mix well. Spread over the cut sides of the bread halves. Arrange the bell peppers, tomatoes and green onions on each bread half. Sprinkle with the mozzarella cheese. Top with the mushrooms and prosciutto.
Bake at 350 degrees for 5 to 10 minutes or until the cheese melts. Broil for 2 to 3 minutes or just until the cheese begins to brown. Cut into 2-inch slices. Sprinkle with freshly grated pecorino Romano cheese.
SERVINGS: 4 - 6
