Cream cheese and Peppers Crostini

1. 1

   Wash peppers, leaving them whole.

2. 2

   Preheat the barbecue to 400 degrees F.

3. 3

   Cook the peppers on the grill for about 10 minutes, turning them frequently.

4. 4

   When theyre done and have nice char marks on them, place them in a ziplock bag (or plastic wrap) and let them sit there for about 3 minutes.

5. 5

   This helps release the skin from the flesh of the peppers.

6. 6

   Once theyre all skinned and have their seeds removed, julienne them and dress with extra virgin olive oil, garlic minced, salt and pepper to taste.

7. 7

   Set aside.

8. 8

   Slice the baguette bread.

9. 9

   Spray or brush with 1 tablespoon extra virgin olive oil.

10. 10

    Place it on the grill and toast for 1 minute a side.

11. 11

    Spread cream cheese over sliced toasted bread.

12. 12

    Arrange peppers on top.

13. 13

    Decorate with some minced basil leaves.

* Per serving · 4 servings · Values may vary.