Roasted Red Pepper Bruschetta

• 8 red peppers
• 1 Tbsp garlic minced and divided
• 1/2 Cup chopped basil
• 1 Cup olive oil, divided
• 2 Tbsp white balsamic vinegar 
• 1 French baguette
• Sea Salt and pepper to taste

For The Roasted Red Peppers:

• Slice peppers in half and seed
• Place on a cookie sheet and place under broiler until charred
• Flip over peppers and repeat 
• Place in a brown paper bag and allow to steam, until cooled
• Peel away skin
• Slice into thin strips

For The Bruschetta:

• In a bowl combine the garlic, peppers and basil
• Add in the olive oil and balsamic vinegar and stir to combine
• Marinade in the refrigerator 3 hours or more  

For The Baguette:

• Brush sliced bread with remaining olive oil
• Place on baking sheet and place under broiler until golden brown
• Serve with bruschetta