Red Pepper Bruschetta

• 1 whole garlic bulb
• 1 teaspoon plus 2 tablespoons olive oil, divided
• 2 medium sweet red peppers, halved and seeded
• 3 tablespoons minced fresh parsley
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 French bread baguette (about 12 ounces)

1. Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425u0b0 for 30-35 minutes or until softened. Cool.
2. Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes.
3. Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop.
4. In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.

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

Taken from www.tasteofhome.com/recipes/red-pepper-bruschetta/ (may not work)