Ingredients
1
cup diced seeded plum tomatoes
1/3
cup thinly sliced fresh basil leaves
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
tbsp freshly grated Parmesan cheese
Directions
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 bag; 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.
New-York Restaurants
