Bruschetta With Sweet Peppers And Fresh Mozzarella - cooking recipe

Ingredients

4 tablespoons extra virgin olive oil
1 red bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
1 yellow bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
1 orange bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
2 garlic cloves, minced
1 large garlic clove, peeled
salt, to taste
fresh ground black pepper, to taste
balsamic vinegar (1 generous splash or to taste)
1 loaf rustic Italian bread, cut crosswise into 1-inch thick pieces (Ends removed, choose a bread that measures around 12x5-inches)
8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
1/4 cup fresh basil leaf, sliced

Preparation

Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
Add the pepper strips and saute until lightly browned at the edges and beginning to soften, about 5 minutes.
Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sauteed peppers, the top with a sprinkling of basil.
Serve immediately.