Title: Mushroom Mozzarella Bruschetta
Categories: Appetizer Bread
Yield: 18 Servings
| 1 | cn | Cream of Mushroom Soup |
| 1 | | Loaf Italian or French bread |
| 1/4 | c | Olive oil |
| 1 | cl | Garlic, minced |
| | | OR |
| 1/4 | ts | Garlic powder |
| 1/4 | c | Chopped green onions |
| 1/4 | c | Chopped red pepper |
| 1/4 | ts | Italian seasoning |
| 2 | c | Shredded Mozzerella cheese |
| 1 | tb | Grated Parmesan cheese |
Heat broiler. Combine soup, garlic, Italian seasoning and Parmesan cheese
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.