Mushroom mozzarella bruschetta

Yield: 18 servings

Measure Ingredient
1 can Cream of Mushroom Soup
1 \N Loaf Italian or French bread
¼ cup Olive oil
1 \N 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

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

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