 |
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
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.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |