Recipe information
Yield
Makes 4 first-course servings
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
Preparation
Step 1
Blend first 3 ingredients and 3 tablespoons oil in small bowl. Season topping with salt and pepper.
Step 2
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers.
Step 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.
