Red Pepper Bruschetta

• 3 red Carmen peppers

• 1 bulb garlic, kept whole with papers kept on

• 1 garlic clove, crushed

• salt and pepper

• 3 TBSP olive oil

• dash of balsamic vinegar

• ½ bunch parsley, finely chopped

• handful chopped basil (or 2 pinches dried basil)

Put two of the red Carmens and the whole garlic bulb on a tray in a toaster oven or regular oven. Bake at 400 until each are soft, and then remove from heat and let cool with a clean dish rag on top to help them sweat. Meanwhile, remove the seeds and core of the remaining pepper, and then dice the pepper into small little chunks. Mix the pepper with the crushed garlic clove, olive oil, balsamic, parsley, basil, and salt and pepper. Then remove the skin from the roasted peppers, and chop those up to add to the mix. Remove the papers from the roasted garlic bulb, and squeeze the roasted cloves into the bowl. Mix everything well, and enjoy over toasted baguette slices.