Bruschetta with Roasted Red Bell Peppers

• 6 large red bell peppers
• 40 2-inch-diameter 1/2-inch-thick diagonal baguette slices
• 3 1/2 tablespoons olive oil
• 4 1/2 tablespoons sliced fresh basil
• 3 large garlic cloves, minced
• 3 garlic cloves, halved

1. Char peppers over gas flame or in broiler until blackened on all sides.
2. Wrap in paper bag; let stand 10 minutes.
3. Peel peppers.
4. Set strainer over bowl.
5. Holding peppers over bowl to catch any juices, seed peppers.
6. Cut into thin strips.
7. Place in bowl.
8. (Can be made 1 day ahead; chill.
9. Bring to room temperature before using.)
10. Preheat broiler.
11. Arrange bread on baking sheet.
12. Broil until toasted, about 2 minutes.
13. Trun bread over.
14. Brush with 1 1/2 tablespoons oil.
15. Broil until golden, about 2 minutes.
16. (Can be made 8 hours ahead.
17. Let stand at room temperature.)
18. Add basil, 2 tablespoons oil and minced garlic to peppers.
19. Season to taste with salt and pepper.
20. Rub oiled side of each bread slice with cut side of garlice halves.
21. Divide peppers among bread slices.

red bell peppers, baguette slices, olive oil, fresh basil, garlic, garlic

Taken from www.epicurious.com/recipes/food/views/bruschetta-with-roasted-red-bell-peppers-1222 (may not work)