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
• 2 tablespoons plus 1/4 cup coarsely chopped fresh basil, divided
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh oregano
• 6 plum tomatoes, sliced
• 3/4 cup shredded part-skim mozzarella cheese
• 3 slices reduced-fat provolone cheese, julienned
• 1/4 cup shredded Parmesan cheese

1. Cut bread in half lengthwise; place on a
2. . In a nonstick skillet, saute 2 garlic cloves in 2 tablespoons oil until tender. Brush over cut side of bread.
3. 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 2 tablespoons basil, parsley and oregano; cool slightly. Place in a blender or food processor; cover and process until pureed. Spread over bread.
4. Top with tomato slices and cheese. Sprinkle with remaining basil. Bake at 400u0b0 for 10-13 minutes or until cheese is melted and edges are golden brown.

bread, garlic, olive oil, sweet red peppers, onion, italian seasoning, fresh basil, parsley, fresh oregano, tomatoes, mozzarella cheese, provolone cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-red-pepper-bruschetta/ (may not work)