Ingredients
1 whole garlic bulb1 teaspoon plus 2 tablespoons olive oil, divided2 medium sweet red peppers, halved and seeded3 tablespoons minced fresh parsley2 tablespoons minced fresh basil or 2 teaspoons dried basil1 tablespoon lemon juice1/2 teaspoon salt1/4 teaspoon pepper1 French bread baguette (about 12 ounces)
Preparation
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool.
Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes.
Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop.
In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.
