A Roasted Red Chile Bruschetta Recipe!

A Roasted Red Chile Bruschetta Recipe! Here is a very nice appetizer recipe from out friend Anna Shawver at Apple Canyon Gourmet. Please to enjoy! Ingredients: 1 baguette, cut into 1/2-inch thick slices 1/4 cup extra-virgin olive oil 1 jar Hatch Roasted Red Chile 1 (4 ounce) package crumbled feta cheese 1/4 cup chopped basil 1/4 cup sun-dried tomatoes 1/4 cup thinly sliced cherry tomatoes 6 olives, pitted and chopped 2 tablespoons chopped green onion 1 tablespoon basil pesto 1 tablespoon extra virgin olive oil 1 teaspoon lemon juice 1 clove garlic, chopped 1/4 cup grated Parmesan cheese Bottle of your favorite Balsamic vinegar Directions: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush both sides of each baguette slice with extra-virgin olive oil. Arrange baguette slices on a baking sheet and toast under the broiler, about 1 minute per side; watch carefully to avoid burning. Remove toasted slices and set aside on baking sheet. Mix about 1/2 of the jar of Hatch Roasted Red Chile, feta cheese, cherry tomatoes, olives, green onion, pesto, 1 tablespoon extra-virgin olive oil, lemon juice, and garlic together in a bowl. Top each bread slice with about 1 tablespoon of the mixture and sprinkle each appetizer lightly with Parmesan cheese. Place Bruschetta on baking sheet under broiler just until the topping is lightly browned and bubbly, about 1 to 2 minutes. Drizzle balsamic over the top of each and serve. Click here for Hatch Roasted Red Chile