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Red Pepper Bruscetta

Like bruschetta as an appetizer or afternoon snack? Then you'll love this popular sandwich, prepared with all the traditional Italian flavors and blended with pantry-handy, canned red bell peppers.

I love to make bruscetta because it is a great appetizer, especially for entertaining guests. It goes well with any Italian dish, it is super easy to fix, and it tastes wonderful. Serve it as appetizer, a colorful side dish, or just a snack.

Posted on November 18, 2009

IngredientsRed Pepper Bruschetta

1 loaf (1lb) unsliced Italian whole wheat bread or white bread

¼ cup chopped fresh basil

3 garlic cloves, minced

3 tbsp. olive oil

2 large roasted sweet red peppers, chopped (canned)

1 medium red onion, chopped

1 tsp Italian seasoning

2 tbsp. fresh parsley, minced or 1 tbsp. dry parsley

1 tbsp. fresh oregano, minced or ½ tbsp. dry oregano

6 plum tomatoes, sliced

1 cup part-skim mozzarella cheese, shredded

2 ounces provolone cheese, shredded

¼ cup parmesan cheese, shredded



1. Cut bread in half lengthwise; place on a baking sheet.

2. In a skillet, sauté 2 garlic cloves in 2 tablespoons oil until tender. Brush over the bread.

3. In the same skillet, sauté the onions, roasted red peppers, Italian seasoning, and remaining garlic in the remaining oil until vegetables are tender. Remove from the heat and add 2 tablespoons of basil, parsley, and oregano. Process the mixture in a blender or food processor. Spread the mixture over the bread.

4. Top with sliced tomatoes and cheeses. Sprinkle with remaining basil. Bake at 400 F for 10-13 min or until the cheese is melted and edges are golden brown.




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