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Italian Red Pepper Bruschetta

 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.


  • 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.

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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.
Nutritional 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.