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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

  • 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.
Nutrition Facts
1 slice: 190 calories, 7g fat (2g saturated fat), 8mg cholesterol, 309mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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Reviews

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Average Rating:
  • jgaumer
    Jun 7, 2011

    No comment left

  • ChrissyAnne
    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!!!!

  • justmbeth
    May 25, 2009

    No comment left