Roasted Red Peppers with Toasted Baguette Rounds

Turn gas burner on high and place peppers over the flame, turning to blacken on all sides. (Or broil in the top rack on an oven, turning until all sides are blackened.) Seal in a tin foil pouch for about 15 minutes.

Preheat oven to 400°F.

Meanwhile, slice baguette into 1-inch slices. Brush lightly with olive oil and sprinkle with salt and fresh cracked pepper. Spread on a foil-covered baking sheet and bake on center rack until just crispy while center is still somewhat chewy, about 10 minutes. Remove and allow to cool.

While bread cools, peel or scrape the skin from the red peppers and remove stem, ribs, and seeds. Slice peppers about ¼-inch wide and toss in a bowl with olive oil, garlic, red pepper flakes, parsley, and salt and cracked pepper.

Top the cooled baguette rounds generously with the marinated roasted peppers and serve.

Note: The marinated roasted red peppers can be prepared hours or a day in advance and stored in the refrigerator until just before serving. Allow to come to room temperature before topping the toasted baguette rounds.