Advocate-tested recipe

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.