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Italian Red Pepper Bruschetta Recipe

Italian Red Pepper Bruschetta Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

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.

Reviews for Italian Red Pepper Bruschetta

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MY 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!!!!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.