Red Pepper Bruschetta (No Tomatoes!) - cooking recipe

Ingredients

1 bulb of garlic
1 teaspoon olive oil, divided
2 tablespoons olive oil, divided
2 medium sweet red peppers, halved and seeded
3 tablespoons fresh parsley, minced
2 tablespoons fresh basil, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces French baguettes

Preparation

Remove outer skin from garlic bulb (don't separate cloves). Brush with 1 tsp oil. Wrap in foil. Bake at 425\u00b0F 30-35 minutes, until soft. Cool.
Broil peppers until skins blister, about 10 minutes. Immediate place in a paper bag and let sit 15-20 minutes. Peel and discard charred skin. Coarsely chop peppers.
Cut off top of garlic bulb, squeeze garlic out and chop finely.
In a bowl, combine parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well.
Cut bread in 16 slices about 1/2 inch thick; broil until toasted slightly.
Top toasts with pepper mixture and serve immediately.