Mushroom mozzarella bruschetta
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Cream of Mushroom Soup |
| 1 | Loaf Italian or French bread | |
| ¼ | cup | Olive oil |
| 1 | Clove garlic; minced OR | |
| ¼ | teaspoon | Garlic powder |
| ¼ | cup | Green onions; chopped |
| ¼ | cup | Red peppers; chopped |
| ¼ | teaspoon | Italian seasoning |
| 2 | cups | Mozzarella cheese; shredded |
| 1 | tablespoon | Parmesan cheese; grated |
Directions
Heat broiler. Combine soup, garlic, Italian seasoning and parmesan until well blended; set aside. Cut bread into 1" slices and place on baking sheet. Brush bread with oil and toast lightly under broiler.
Heat oven to 375F. Spread one tablespoon of soup mixture evently over each slice. Sprinkle with green onions and red peppers; top with mozzarella. Bake 5 to 7 minutes or until cheese is melted.
Contributed by Lisa Keys, Middlebury, CT Source: Readers Digest, May 1993 Typed by .\\\\ichele