- Cook Time
- Prep Time
- 2 jarred roasted orange bell peppers, finely diced
- 2 tablespoons white balsamic vinegar
- 1 baguette (about 24 inches), sliced 3/4 inch thick
- 1 clove garlic, halved
- 2 tablespoons EVOO
- 1/2 cup finely shredded fresh basil
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.