Provolone Cheese, Artichokes, roasted peppers, seared Chorizo, Basilico Bruschetta.

Chorizo, Basilico Bruschetta.”>

Ingredients:

• 1 baguette, sliced in half
• 12 slices provolone cheese
• 1 can artichokes, drained & quartered
• 1 bunch basil, chopped
• 100 gr. Butter, softened
• 2 cloves garlic
• 2 chorizo sausage, sliced
• salt/fresh cracked pepper
• 1 red pepper, 1 yellow pepper

Directions:

1. Put oven to the broil setting
2. Place peppers onto flat baking sheet and place in oven
3. Turn peppers to achieve an even roast, make sure the outer skin of the peppers are burnt
4. Place the peppers in a brown paper bag and let sit for 5 minutes
5. Take the peppers out and peel outer skin off, cut in half and remove the seeds
6. Finely julienne and put aside
7. Prepare the basilico butter. In a bowl add butter, pepper, chopped basil and blend well
8. Rub garlic cloves onto baguettes. Spread butter compound on each baguette.
9. Toast under broiler until lightly golden. Remove and layer peppers evenly across
10. Add artichokes, chorizo, and season. Top with provolone cheese and place under broiler until cheese has melted and is lightly golden
11. Cut into wedges/ serves 4./ if desired you can drizzle a good balsamic vinegar over top.