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Italian Red Pepper Bruschetta

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
1/2 teaspoon chopped fresh basil, divided
2 tablespoons minced fresh parsley
1/2 teaspoon minced dry oregano
6 roma tomatoes, sliced
3/4 cup shredded part-skim mozzarella cheese
3 slices reduced-fat provolone cheese, julienned
1/4 cup shredded Parmesan cheese

  • 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 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.