Italian Red Pepper Bruschetta Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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