Ingredients
1 loaf (1 pound) unsliced Italian bread3 garlic cloves, minced, divided3 tablespoons olive oil, divided2 large sweet red peppers, chopped1 medium onion, chopped1-1/2 teaspoons Italian seasoning2 tablespoons plus 1/4 cup coarsely chopped fresh basil, divided2 tablespoons minced fresh parsley1 tablespoon minced fresh oregano6 plum tomatoes, sliced3/4 cup shredded part-skim mozzarella cheese3 slices reduced-fat provolone cheese, julienned1/4 cup shredded Parmesan cheese
Preparation
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.
