Bruschetta With Sweet Peppers And Fresh Mozzarella

• 4 tablespoons extra virgin olive oil
• 1 red bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
• 1 yellow bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
• 1 orange bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
• 2 garlic cloves, minced
• 1 large garlic clove, peeled
• salt, to taste
• fresh ground black pepper, to taste
• balsamic vinegar (1 generous splash or to taste)
• 1 loaf rustic Italian bread, cut crosswise into 1-inch thick pieces (Ends removed, choose a bread that measures around 12x5-inches)
• 8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
• 1/4 cup fresh basil leaf, sliced

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
2. Add the pepper strips and saute until lightly browned at the edges and beginning to soften, about 5 minutes.
3. Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
4. Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
5. Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
6. Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sauteed peppers, the top with a sprinkling of basil.
7. Serve immediately.

extra virgin olive oil, red bell pepper, yellow bell pepper, orange bell pepper, garlic, garlic, salt, fresh ground black pepper, balsamic vinegar, italian bread, mozzarella cheese, fresh basil leaf

Taken from www.food.com/recipe/bruschetta-with-sweet-peppers-and-fresh-mozzarella-304281 (may not work)