Panzanella

½ a day old baguette

1 garlic clove, grated

1 teaspoon red pepper flakes

salt and black pepper

1/3 cup extra virgin olive oil

1/3 cup red wine vinegar

2 bell peppers

½ a red onion

2 cups chopped tomatoes (heirloom or cherry, I use what ever looks best from the garden)

2 tablespoons cappers

1 cup green olives

2 tablespoons basil

Cut the baguette into bite size cubes and toss on a cookie sheet with 2 tablespoons of the extra virgin oil. Toast bread at 350 degrees F until golden brown and set aside. In a large bowl, add the garlic, red pepper flakes, a pinch of salt, generous black pepper, remaining olive oil, and vinegar. Roast the bell peppers under the broiler or on a gas burner. Once the peppers are blackened, set aside to cool. Peel off most of the skin and remove the stem and seeds. Chop the roasted pepper and add to the bowl with the dressing. Finely chop the red onion and add to the bowl. Halve or cut the tomatoes into bite size pieces. Roughly chop the olives and add to the bowl. Add the cappers and toss thoroughly. About an hour before serving add the bread cubes and toss well. Taste to see if additional salt and/or pepper is needed. Finish with some fresh basil and serve at room temperature.