Grilled Red Peppers and Garlic Toast

Red peppers

Garlic Toast
1/4 c Olive oil
2 Garlic cloves, sliced

Grilled Red Peppers: Select sufficient number of red peppers to serve 6 as appetizers. Cut peppers into quarters and broil until skin blackens. Place peppers in a plastic bag and let cool for 15 minutes. Skin will peel right off. Slice and preserve in oil for up to 3 weeks. Garlic Toast: In a small pot, combine olive oil and sliced garlic. Simmer for 5 minutes. Brush 12 slices of bread with garlic oil and bake at 400F(200C) for 10 minutes or until pale gold.

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