Sweet pepper bruschetta

Directions

1. 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.
2. 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.
3. 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.