Italian Red Pepper Bruschetta



  • Cut bread in half lengthwise; place on a baking sheet. In a nonstick skillet, sauté 2 garlic cloves in 2 tablespoons oil until tender. Brush over cut side of bread.
  • In the same skillet, sauté the red peppers, onion, Italian seasoning and remaining garlic in remaining oil until vegetables are tender; remove from the heat. Add 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. Bake at 400° for 10-13 minutes or until cheese is melted and edges are golden brown.