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Very Veggie Herb and Garlic Bruschetta

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
34 cup part-skim mozzarella cheese
12 cup provolone cheese
12 cup romano cheese or 12 cup parmesan cheese or 12 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.

Source: www.food.com