Peperonata con Bruschetta (Sweet Pepper Toasts)

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sweet butter
• 2 medium red onions, chopped into 1/4-inch dice
• 2 large red bell peppers, cut into 1/4-inch dice
• 2 large yellow bell peppers, cut into 1/4-inch dice
• 1 clove garlic, minced, plus 4 cloves garlic, sliced in half
• 3 ripe plum tomatoes, cored, seeded and chopped into 1/2inch pieces
• Salt and pepper, to taste
• 8 slices Italian peasant bread
• 8 basil leaves, cut into chiffonade

1. Preheat the grill or broiler.
2. Heat the oil and butter in a large skillet over medium-high heat.
3. Add the onions and peppers and cook over high heat for 4 minutes.
4. Stir in the minced garlic, cook for 30 seconds, then add the tomatoes.
5. Simmer 5 minutes until thickened.
6. Remove from heat and season to taste.
7. Grill the bread for 2 minutes on each side, then rub 1 side of each slice with the cut side of 1/2 of a garlic clove.
8. Top each slice of bread with a heaping spoonful of the pepper mixture, sprinkle with basil and serve immediately.

extravirgin olive oil, sweet butter, red onions, red bell peppers, yellow bell peppers, clove garlic, tomatoes, salt, italian peasant bread, basil

Taken from www.foodnetwork.com/recipes/mario-batali/peperonata-con-bruschetta-sweet-pepper-toasts-recipe.html (may not work)