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

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Instructions

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.