Red Pepper and Tomato Bruschetta
1 large red bell pepper
2 medium tomatoes, diced
2 garlic cloves, minced or chopped
A handful of fresh basil, chopped
fine sea salt, to taste
ground pepper, to taste
baguette, sliced diagonally (to get the most flat area)
olive oil, enough to drizzle on the bread
Roasting the Bell Pepper:
Slice the bell pepper in quarters, lengthwise, and remove the seeds and stem. Roast peppers in 450 degree F oven for 15 minutes on each side. Remove the peppers and place them in a paper bag. Close the paper bag and let the peppers cool. When cool enough to handle, peel off the skins, then dice.
In a bowl, mix the chopped bell peppers, tomatoes, garlic, basil, salt, and pepper. (The topping should keep in the fridge with a lid overnight if you have leftovers.)
Place bread on a cookie sheet. (I line it with foil for ease of cleaning.) Drizzle olive oil on the tops of each piece of bread and add topping. Bake in 350 degree F oven for 10 to 15 minutes, or until warm throughout.