Recipe - Roasted Peppers On Italian Toast

1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
Salt
Freshly ground pepper
1 One half Cloves garlic; finely
chopped
1 cup Extravirgin olive oil;
divided
One fourth cup Balsamic Vinegar
1 Loaf French bread
Grated parmesan cheese

Place whole bell peppers under broiler until charred on all sides, about 20
minutes, turning frequently and watching carefully. Place roasted pepper in
a bown papper bag for a minimum of 10 minutes, then run them under cold
water. Peel. Cut peppers into thin slices; salt and pepper lightly. Combine
garlic, One half cup olive oil and vinegar. Place peppers in marinade for a
minimum of 30 minutes, preferable overnight. When ready to serve: Preheat
oven to 350 degrees. Cut bread widthwise into One half to 3/4inch slices.
Brush slices with remaining One half cup olive oil. Place pepper slices on top.
Sprinkle with cheese. Bake 15 to 20 minutes, until nicely toasted.

Per serving: 414 Calories; 43g Fat (92% calories from fat); 1g Protein; 7g
Carbohydrate; 0mg Cholesterol; 32mg Sodium

NOTES : This appetizers may be prepared in advance and then baked before
ready to serve.

Recipe by: Pat Freund, Creve Cour

Posted to MCRecipe Digest by Lisa Minor lisa@cybermill.com on Feb 25,
1998