Italian Red Pepper Bruschetta Recipe

Ingredients

• 1 loaf (1 pound) unsliced Italian bread
• 3 garlic cloves, minced, divided
• 3 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil, divided
• 2 large sweet red peppers, chopped
• 1 medium onion, chopped
• 1-1/2 teaspoons Italian seasoning
• 2 tablespoons plus 1/4 cup coarsely chopped fresh basil, divided
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh oregano
• 6 plum tomatoes, sliced
• 3/4 cup shredded part-skim mozzarella cheese
• 3 slices reduced-fat provolone cheese, julienned
• 1/4 cup shredded Parmesan cheese

Directions

• Cut bread in half lengthwise; place on a baking sheet. In a nonstick skillet, saute 2 garlic cloves in 2 tablespoons oil until tender. Brush over cut side of bread.
• In the same skillet, saute the red peppers, onion, Italian seasoning and remaining garlic in remaining oil until vegetables are tender; remove from the heat. Add 2 tablespoons basil, parsley and oregano; cool slightly. Place in a blender or food processor; cover and process until pureed. Spread over bread.
• Top with tomato slices and cheese. Sprinkle with remaining basil. Bake at 400° for 10-13 minutes or until cheese is melted and edges are golden brown. Yield: 12 servings.

Italian Red Pepper Bruschetta published in Light & Tasty June/July 2003, p37