Roasted Yellow Pepper Bruschetta

• 1 cup diced seeded plum tomatoes
• 1/3 cup thinly sliced fresh basil leaves
• 1 tablespoon balsamic vinegar
• 5 tablespoons olive oil
• 2 large yellow bell peppers
• 4 1/2-inch-thick slices country-style bread (each about 5x2 1/2 inches)
• 1 3-ounce piece Asiago cheese, shaved into strips
• 4 tablespoons freshly grated Parmesan cheese

1. Blend first 3 ingredients and 3 tablespoons oil in small bowl.
2. Season topping with salt and pepper.
3. Char bell peppers over gas flame or in broiler until blackened on all sides.
4. Enclose in paper bag; let stand 10 minutes.
5. Peel, seed, and slice peppers.
6. Preheat oven to 375F.
7. Arrange bread slices on baking sheet; brush with 2 tablespoons oil.
8. Top bread with peppers and cheese shavings.
9. Bake until Asiago melts, about 12 minutes.
10. Transfer bruschetta to plates.
11. Spoon on tomato topping; sprinkle with Parmesan.

tomatoes, basil, balsamic vinegar, olive oil, yellow bell peppers, countrystyle bread, cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/roasted-yellow-pepper-bruschetta-107056 (may not work)