Wood Fire Bruschetta

  • In one bowl add chopped yellow & orange bell peppers, garlic, minced red onion, and sliced tomato medley halves
    • Mix in evoo, salt, pepper, Italian parsley, basil and let chill in refrigerator
  • Brush naan with evoo and place on open fire about 45 seconds on each site
  • Plate naan with arugula, spring bruschetta mix, and top with balsamic reduction

Wood Fire Spring Bruschetta

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