Roasted Yellow Pepper Bruschetta |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup diced seeded plum tomatoes | 1/3 cup thinly sliced fresh basil leaves | 1 tablespoon balsamic vinegar |
| 5 tablespoons olive oil | 2 large yellow bell peppers | 4 1/2-inch-thick slices country-style bread (each about 5x2-1/2 inches) |
| 1 3-ounce piece Asiago cheese, shaved into strips | 4 tablespoons freshly grated Parmesan cheese | |
| 1 | Blend first 3 ingredients and 3 tablespoons oil in small bowl. Season topping with salt and pepper. |
| 2 | Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bak; let stand 10 minutes. Peel, seed, and slice peppers. |
| 3 | Preheat oven to 375 F. Arrange bread slices on baking sheet; brush with 2 tablespoons oil. Top bread with peppers and cheese shavings. Bake until Asiago melts, about 12 minutes. Transfer bruschetta to plates. Spoon on tomato topping; sprinkle with Parmesan. |