Roasted Red Pepper And Tomato Bruschetta - cooking recipe

Ingredients

3 sweet red peppers, roasted
12 -18 roma tomatoes, chopped coarsely
9 garlic cloves, crushed
6 tablespoons olive oil
9 tablespoons balsamic vinegar
9 tablespoons fresh basil, chopped
French bread or French baguette

Preparation

Roasting the Peppers:
Place whole peppers on a cookie sheet and bake at 375 degrees 25-30 minutes or until the skin blisters.
Place the peppers in a paper or plastic bag to cool.
Remove the peppers from the bag when cool and remove the skin and discard. Discard seeds.
Chop peppers coarsely.
Making the Topping:
Mix peppers, tomatoes, garlic, olive oil, vinegar and basil together and refrigerate 2 hours to blend flavors.
Assembly:
Once topping is cooled, slice bread to about 3/4\" thick.
Brush lightly with olive oil and toast in oven or grill.
Top with Tomato-Pepper mix and serve.