Preheat the broiler. In a small bowl, toss the bell peppers with the vinegar.
On a parchment-lined baking sheet, place the baguette slices in a single layer and broil until the tops are golden, about 3 minutes. Remove, let cool and rub the tops lightly with the garlic, then brush with the EVOO.
Top each toast with some of the diced peppers, then garnish with a pinch of the basil. Arrange the bruschetta on a platter or tray.
