Cream cheese and Peppers Crostini

Wash peppers, leaving them whole. Preheat the barbecue to 400° F.

Cook the peppers on the grill for about 10 minutes, turning them frequently. When they’re 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. This helps release the skin from the flesh of the peppers. Once they’re all skinned and have their seeds removed, julienne them and dress with extra virgin olive oil, garlic minced, salt and pepper to taste. Set aside.

Slice the baguette bread. Spray or brush with 1 tablespoon extra virgin olive oil. Place it on the grill and toast for 1 minute a side.

Spread cream cheese over sliced toasted bread. Arrange peppers on top. Decorate with some minced basil leaves.