Very Veggie Herb and Garlic Bruschetta

Dawn's Note:

Such a wonderful way to use fresh herbs from the garden. The bruschetta is covered in a layer of garlic and olive oil, then topped with a red pepper and herb sauce & then covered with tomatoes and cheeses. A great companion for Italian dishes or can be used as a light lunch.

• Total Time: 37 mins
• Prep Time: 25 mins
• Cook Time: 12 mins

Ingredients:

Servings: 12

• 1 loaf unsliced Italian bread
• 3 -5 cloves garlic , minced and divided
• 2 tablespoons olive oil , divided
• 6 plum tomatoes , sliced
• 2 large sweet red peppers , chopped
• 1 medium onion , chopped
• 1 -2 teaspoon italian seasoning
• 6 tablespoons coarsely chopped basil
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh oregano
• ¾ cup part-skim mozzarella cheese
• ½ cup provolone cheese
• ½ cup romano cheese or ½ cup parmesan cheese or ½ cup asiago cheese

Directions:

1. Cut bread loaf in half length wise.
2. Spray a baking sheet with non stick cooking spray and place bread halves on sheet.
3. In a large pan saute ONLY 2 garlic cloves, with 2 TBL.
4. of olive oil.
5. Brush this mixture over bread halves.
6. In same skillet add remaining olive oil and saute red pepper, onion, Italian seasoning, and remaining garlic until vegetables are crisp tender.
7. Turn off heat and stir in 2 TBL.
8. basil, parsley and oregano.
9. Add this mixture to a blender or food processor and puree.
10. When pureed, spread mixture on bread halves.
11. Top bread halves with tomato slices and cheeses and sprinkle with remaining basil.
12. Bake at 400° F for 10-13 minutes until cheese is melted and bubbley and edges of bread are golden brown.
13. *Ifsubstituting dried herbs for fresh, you must reduce amount of dried herb used.