Ingredients

• 4 tablespoons extra virgin olive oil
• 1 red bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
• 1 yellow bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
• 1 orange bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
• 2 garlic cloves, minced
• 1 large garlic clove, peeled
• salt, to taste
• fresh ground black pepper, to taste
• balsamic vinegar (1 generous splash or to taste)
• 1 loaf rustic Italian bread, cut crosswise into 1-inch thick pieces (Ends removed, choose a bread that measures around 12x5-inches)
• 8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
• 1/4 cup fresh basil leaf, sliced

Instructions

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.

2. Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.

3. Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.

4. Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.

5. Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.

6. Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.

7. Serve immediately.