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
- 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
- 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.
Originally published as Italian Red Pepper Bruschetta in Light & Tasty June/July 2003, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Italian Red Pepper Bruschetta
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 23, 2011
"I love this stuff. It started out as an appetizer but now we have it for dinner...great at parties as well! YUM!!!!"