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Tri-Color Pepper Bruschetta‏

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1Tri-Color Pepper Bruschetta‏ Empty Tri-Color Pepper Bruschetta‏ on 13th January 2010, 5:06 pm

2 red bell peppers
1 yellow and 1 green bell pepper
4 large shallots, unpeeled
1 tbsp red wine or balsamic vinegar
1/2 tsp salt
1/8 tsp pepper
1 tbsp olive oil, divided
1/4 cup fresh basil leaves, torn, plus extra whole leaves for garnish
4 slices (4 ounces) Ciabatta, semolina, or French bread
1 clove garlic, halved

On a broiler pan 6 inches from heat, broil the shallots for 8 minutes and peppers for 15-20 minutes or until charred and just tender, turning as they blacken. Place the peppers in a brown bag or bowl. Close or cover and let stand for 15 minutes. Peel off the skin using paper towels; remove stems, seeds. Peel the shallots.
Cut the peppers into 1/2-inch cubes; chop shallots. Toss with vinegar, salt, pepper, and 2 teaspoons of oil (can be made ahead and refrigerated for up to 2 days). Stir in the basil.
Rub bread with cut garlic and brush lightly with the remaining oil. Grill or broil until toasted (about 2-5 minutes). Spoon pepper mixture over the bread and garnish with fresh basil leaves.
Tip:Try Primitivo del Tarantino "Mother Zin" ($11), a succulent and full-flavored red wine with a robust berry-jamlike flavor. From California, the Ravenswood Zinfandel Sonoma County ($15) boasts more cherry and wild berry flavors with hints of herb and spice.

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