Bruschetta Wedges

A purchased pizza crust is topped with dried tomatoes, fresh cherry tomato slices, slivers of basil, roasted red peppers, and strips of parmesan cheese to make this appetizer that's served at room temperature.

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Ingredients:

• 1 packaged 10" ready-to-top thin pizza crust
• 1/2 cup oil-packed sundried tomatoes, drained and chopped
• 1 cup lightly packed basil leaves, sliced into thin ribbons
• 1-1/2 oz. parmesan cheese shaved into broad strips with a vegetable peeler
• 1/2 cup diced roasted red sweet peppers (jarred)
• 6 cherry tomatoes, sliced
• Salt and pepper, to taste

Method

Preheat oven to 450 degrees. Place crust on pizza pan, brush with olive oil, and bake 6-10 minutes until just golden. Remove crust from the oven and sprinkle with chopped dried tomatoes. Cool. Add toppings in this order: basil, parmesan, peppers, and cherry tomato slices. Season with salt and pepper. Slice into 16 wedges with a large chef's knife. May be prepared and refrigerated a few hours in advance; bring to room temperature before serving.

Notes: Appetizers are often carried to parties, but many are best eaten directly from the oven. I developed this recipe as an attractive and flavorful appetizer that would travel well.

Number of servings: Eight (sixteen small wedges)