---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Bruchetta At Deerhill Inn
  Categories: Breads, Inn recipes
       Yield: 1 servings
  
     1/2    Italian loaf
            Or french bread
       1 sm Purple eggplant
       1 lg Red pepper; roasted
            Peel/ divide in 4 pieces
       4    Mozzarella cheese slices
     1/4 c  Basil pesto
       1 c  Marinara sauce
     1/2 c  Olive oil *
  
   Recipe by: Inn recipes
   * to which 1 slivered garlic clove has been added Slice
   4-3/4 thick pieces of bread from loaf. Brush one side of
   each with oil. Place on hot grill (may use broiler) until
   toasted. While browning, brush other side with oil, turn
   and toast. Remove from grill. Place toasted bread on a
   cookie sheet and top each with pesto.
   Slice eggplant into 1/2 slices. Cook eggplant in the same
   manner as bread.
   Remove eggplant from grill or broiler and place each slice
   on top of each slice of bread. Place one piece of roasted
   pepper on top of each slice of eggplant and one slice of
   mozzarella cheese on top of each pepper. Bake in 450 oven
   until cheese melts. Remove and serve at once on a bed or
   marinara sauce. Serves 4.JM.
   Deerhill Inn & Restaurant West Dover, Vermont
  
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