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Italian Red Pepper Bruschetta

1 loaf (1 pound) unsliced Italian bread
3 garlic cloves, minced, divided
3 tablespoons Crisco® Light 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

Printed from tasteofhome.com Nov 19, 2008

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Italian Red Pepper Bruschetta cont.

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.