Home Recipes Ingredients Vegetables Peppers

Italian Red Pepper Bruschetta

Name: Italian Red Pepper Bruschetta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings.
Cuisine: Europe, Italian
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

1 review

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

12 servings

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

Italian Red Pepper Bruschetta Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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.

Italian Red Pepper Bruschetta

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home