Bruschetta with Sauteed Sweet Peppers | America's Test Kitchen

Name: Bruschetta with Sauteed Sweet Peppers | America's Test Kitchen
Total time: 60 min
Ingredients: 1 loaf country bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded; 3 tablespoons extra-virgin olive oil; 1 large clove garlic, peeled; 3 tablespoons extra-virgin olive oil, plus 1 teaspoon; 4 large red bell peppers (about 2 pounds), cored, seeded, and cut into 1/4 inch by 3-inch strips; 2 medium onions, halved and thinly sliced; 3/4 teaspoon table salt; 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon); 1/4 teaspoon red pepper flakes; 1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved; 1 1/2 teaspoons minced fresh thyme leaves; 4 teaspoons sherry vinegar; 2 ounces Parmesan cheese, shaved with vegetable peeler (1/2 to 1 cup shavings)

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How do you turn toasted bread into a light summer meal without causing it to fall apart?

Keywords

Italian
Fruits & Vegetables
Europe
Vegetables
Appetizers

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Ingredients

1 loaf country bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
3 tablespoons extra-virgin olive oil
1 large clove garlic, peeled
3 tablespoons extra-virgin olive oil, plus 1 teaspoon
4 large red bell peppers (about 2 pounds), cored, seeded, and cut into 1/4 inch by 3-inch strips
2 medium onions, halved and thinly sliced
3/4 teaspoon table salt
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1/4 teaspoon red pepper flakes
1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved
1 1/2 teaspoons minced fresh thyme leaves
4 teaspoons sherry vinegar
2 ounces Parmesan cheese, shaved with vegetable peeler (1/2 to 1 cup shavings)