Bruschetta With Roasted Peppers Recipe

• 2 med Red bell peppers
• 2 x Roasted and peeled garlic cloves
• 2 x Chopped anchovy fillets, minced
• 1/4 c. Extra-virgin extra virgin olive oil
• 1 Tbsp. Minced fresh flat-leaf italian parsley or possibly regular parsley Salt and freshly grnd black pepper, to taste
• 4 slc Crusty italian bread, cut 1/2-inch think

1. 1.
2. Cut the bell peppers into 1/2-inch strips and place in a deep bowl.
3. 2.
4. In a small bowl combine the garlic and the anchovies with the extra virgin olive oil, and mix to blend.
5. 3.
6. Pour oil mix over the peppers.
7. 4.
8. Add in the parsley, season with salt and several grindings of pepper, and toss everything well.
9. 5.
10. Taste and adjust the seasoning, and set aside till ready to use.
11. (The dish can be prepared up to this point several hrs ahead.)
12. 6.
13. Keep it tightly covered in the refrigerator.
14. Bring the peppers back to room temperature before serving.
15. 7.
16. Brush the bread slices lightly with extra virgin olive oil and place on a warm griddle or possibly under a broiler till golden brown on both sides.
17. 8.
18. Top with peppers and serve.
19. Services.

red bell peppers, garlic, anchovy, extravirgin extra virgin olive oil, parsley, crusty

Taken from cookeatshare.com/recipes/bruschetta-with-roasted-peppers-94265 (may not work)