Bruschetta with Sauteed Sweet Peppers

Name: Bruschetta with Sauteed Sweet Peppers
Yield: Serves 4 as main course, 8 to 10 as appetizer
Cuisine: Europe, Italian
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)

Appetizers
Europe
Italian
Fruits & Vegetables
Vegetables

Appears in Cook's Illustrated July/August 2003

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

SERVES 4 as main course, 8 to 10 as appetizer

TIME 1 hour

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