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Italian Red Pepper Bruschetta

To make this easy appetizer, I halve a loaf of Italian bread, then top it with a blend of fresh basil, oregano, garlic and red peppers, tomatoes and cheeses. It's hard to eat just one slice! —Josephine Devereaux Piro of Easton, Pennsylvania

12 ServingsPrep/Total Time: 30 min.

Ingredients

1 loaf (1 pound) unsliced Italian bread
3 garlic cloves, minced, divided
3 tablespoons olive 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.

2 of 2

Italian Red Pepper Bruschetta (continued)

Directions (continued)

Bake at 400° for 10-13 minutes or until cheese is melted and
edges are golden brown. Yield: 12 servings.

Nutrition Facts: One serving (1 slice) equals 190 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 309 mg sodium, 24 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.