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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
Italian Red Pepper Bruschetta
Italian Red Pepper Bruschetta Recipe photo by Taste of Home
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  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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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

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