Sweet Bell Pepper Bruschetta
Makes 8-10. Recipe is from Helana Brigman.
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup basil, thinly sliced or torn into small pieces
4 cloves garlic, sliced very thin
3 tbls. olive oil
3 tbls. red pepper flakes
Salt and pepper, to taste
Olive oil, for toasting bread
Whole-wheat bread or French baguette, cut into 1-inch thick slices
1. Combine peppers, tomato, and basil in a large mixing bowl, tossing to combine. In a separate bowl, whisk together garlic, olive oil, lemon juice and red pepper flakes, seasoning to taste with salt and pepper.
2. In a nonstick skillet, warm enough olive oil to cover the bottom of the pan thinly and add bread. Toast until golden brown, about 2 to 3 minutes, flip and toast other side.
3. Plate bread and dress with red and yellow bruschetta mixture.