Roasted Red Pepper Bruschetta
On Sunday, Emily prepared bruschetta to go with our Easter dinner, using Steve and Colleen's friend's Roasted Red Pepper Dip. I had made it on Friday night, so we had leftovers. She sawed off (inside joke) a slice of bread, then added a slice of aged Provolone cheese, spooned the roasted red pepper dip on top, then toasted the whole thing in the toaster oven, until the cheese melted, but did not burn. Very, very tasty.