Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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 2 tablespoons 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. Sprinkle with remaining basil. Bake at 400° for 10-13 minutes or until cheese is melted and edges are golden brown.