Prep 25 mins
Cook 12 mins
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.
- 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
- 3⁄4 cup part-skim mozzarella cheese
- 1⁄2 cup provolone cheese
- 1⁄2 cup romano cheese or 1⁄2 cup parmesan cheese or 1⁄2 cup asiago cheese
- Cut bread loaf in half length wise.
- Spray a baking sheet with non stick cooking spray and place bread halves on sheet.
- In a large pan saute ONLY 2 garlic cloves, with 2 TBL.
- of olive oil.
- Brush this mixture over bread halves.
- In same skillet add remaining olive oil and saute red pepper, onion, Italian seasoning, and remaining garlic until vegetables are crisp tender.
- Turn off heat and stir in 2 TBL.
- basil, parsley and oregano.
- Add this mixture to a blender or food processor and puree.
- When pureed, spread mixture on bread halves.
- Top bread halves with tomato slices and cheeses and sprinkle with remaining basil.
- Bake at 400° F for 10-13 minutes until cheese is melted and bubbley and edges of bread are golden brown.
- *Ifsubstituting dried herbs for fresh, you must reduce amount of dried herb used.