Ingredients
16
diagonal slices baguette French bread, 1/2 inch thick
About 1/4 cup olive oil
8
to 10 large cloves garlic
1
jar (7 oz) roasted red bell peppers
2
tablespoons chopped flat-leaf (Italian) parsley or 1 teaspoon parsley flakes
2
tablespoons shredded Parmesan cheese
1
tablespoon olive oil
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat the oven to 375°F. Place the bread slices on an ungreased cookie sheet. Drizzle about 1 teaspoon olive oil (of the 1/4 cup olive oil) on each bread slice. Bake about 4 minutes or until golden brown. Turn bread over; bake about 4 minutes longer or until golden brown.
Cut each garlic clove in half; rub cut sides over tops and sides of toasted bread slices. Discard garlic.
Drain the red peppers in a strainer in the sink. Cut the peppers into 1/2-inch strips. In a medium bowl, mix the peppers, parsley, Parmesan cheese, 1 tablespoon olive oil, the salt and pepper. Spoon onto toast.
