Bruschetta Serves 6 1/2 jar CANDONI Mushrooms drained 1/2 jar CANDONI Peppers drained pint of cherry tomatoes, diced 1 loaf Italian Crusty Bread 4 cloves fresh garlic Extra Virgin Olive Oil salt and freshly ground pepper Combine mushrooms and diced tomatoes, set aside. Slice bread into 1/2" thick slices and toast on both sides either on the barbecue or in the oven. Rub generously all over with the peeled garlic. Sprinkle with olive oil, salt and pepper. Top with mushroom/tomato mixture and serve quickly while it is still crisp and warm.   Return to Recipes