Red Pepper Bruschetta (No Tomatoes!)

• 1 bulb of garlic
• 1 teaspoon olive oil, divided
• 2 tablespoons olive oil, divided
• 2 medium sweet red peppers, halved and seeded
• 3 tablespoons fresh parsley, minced
• 2 tablespoons fresh basil, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces French baguettes

1. Remove outer skin from garlic bulb (don't separate cloves). Brush with 1 tsp oil. Wrap in foil. Bake at 425u0b0F 30-35 minutes, until soft. Cool.
2. Broil peppers until skins blister, about 10 minutes. Immediate place in a paper bag and let sit 15-20 minutes. Peel and discard charred skin. Coarsely chop peppers.
3. Cut off top of garlic bulb, squeeze garlic out and chop finely.
4. In a bowl, combine parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well.
5. Cut bread in 16 slices about 1/2 inch thick; broil until toasted slightly.
6. Top toasts with pepper mixture and serve immediately.

garlic, olive oil, olive oil, sweet red peppers, fresh parsley, fresh basil, lemon juice, salt, pepper, baguettes

Taken from www.food.com/recipe/red-pepper-bruschetta-no-tomatoes-204139 (may not work)