Place whole bell peppers under broiler until charred on all sides, about 20 minutes, turning frequently and watching carefully. Place roasted pepper in a bown papper bag for a minimum of 10 minutes, then run them under cold water. Peel. Cut peppers into thin slices; salt and pepper lightly. Combine garlic, 1/2 cup olive oil and vinegar. Place peppers in marinade for a minimum of 30 minutes, preferable overnight. When ready to serve: Preheat oven to 350 degrees. Cut bread widthwise into 1/2- to 3/4-inch slices. Brush slices with remaining 1/2 cup olive oil. Place pepper slices on top. Sprinkle with cheese. Bake 15 to 20 minutes, until nicely toasted.
Per serving: 414 Calories; 43g Fat (92% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 32mg Sodium
NOTES : This appetizers may be prepared in advance and then baked before ready to serve.
Recipe by: Pat Freund, Creve Cour
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 25, 1998
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