Mushroom Mozzarella Bruschetta

1 can cream of mushroom soup
1 loaf Italian or French bread
1/4 cup olive oil
1 clove garlic, minced
1/4 teaspoon garlic powder
1/4 cup chopped green onions
1/4 cup chopped red peppers
1/4 teaspoon Italian seasoning
2 cups shredded mozzarella cheese
1 tablespoon grated parmesan cheese

Heat broiler. Combine soup, garlic, Italian seasoning and parmesan until well blended; set aside. Cut bread into 1" slices and place on baking sheet. Brush bread with oil and toast lightly under broiler.

Heat oven to 375�F.

Spread one tablespoon of soup mixture evenly over each slice. Sprinkle with green onions and red peppers; top with mozzarella. Bake 5 to 7 minutes or until cheese is melted.

Serves 18.