Ingredients:

• 2 tablespoons extra virgin olive oil
• 4 bell peppers – red, orange, green and yellow bell peppers, finely chopped
• 1 onion, small red, or half of a large one, finely chopped
• 4 cloves garlic, finely chopped
• 1 tomato, Roma, finely chopped
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper

For the toasts:

• 1 long narrow loaf of Italian bread, sliced
• 3 tablespoons extra virgin olive oil

Instructions:

• Heat the oil in a large skillet. add onion and bell peppers, all at once. Cook over medium-high heat for about 10 minutes, stirring occasionally.
• Add garlic, tomato, balsamic vinegar and basil and cook 5 more minutes.
• Add salt and pepper to taste.
• Serve now, or refrigerate for later or freeze now. 

IF SERVING NOW – Prepare the crostini toasts:

• Lay out the Italian bread slices on a cookie sheet. Lightly brush each bread with olive oil. The new silicone brushes are great. They wash up really easy.
• Put the cookie sheet under broil. Don’t do anything else. Just stand there and keep checking the bread and don’t let burn. It only takes a couple of minutes.
• After the toasts are lightly browned, remove from the oven.  They are ready to use anytime.
• Pile high with bruschetta and serve!
• You can make ahead and keep the toasts in the refrigerator for later use too. Like, if the party is tomorrow or in a few days.

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Image Source:*veganinthefreezer.com

Source:veganinthefreezer.com