Crostini with Roasted Peppers

Ingredients:

1 loaf of French bread or baguette, sliced into thin slices
extra-virgin olive oil
3 cloves of garlic, minced.
salt and pepper
2 red peppers, cut in half, seeds and stem removed.

Directions:

Brush red pepper halves with olive oil and place cut side down on a baking sheet in a preheated 425 degree oven.  Bake peppers until the skin turns black.  Remove from oven and cool.

When peppers are cool, peel off charred skin.  The black parts should slide off very easily.  Slice peppers thinly and place in a dish with garlic, salt and pepper.  Sprinkle with olive oil, mix well and let stand at room temperature for at least 30 minutes.

Meanwhile, brush both sides of bread slices with olive oil.  Toast bread slices in 400 degree oven until lightly brown.

Top bread with roasted pepper mixture, if mixture looks dry sprinkle with a few drops of additional olive oil.  Serve at room temperature.