Roasted Red Pepper and Provolone Bruschetta

Ingredients

• 1 (12-ounce) jar roasted red bell peppers, drained
• 3/4 cup sharp imported provolone cheese, finely diced
• 1/3 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 30 French baguette slices, toasted

Preparation

1. Slice roasted peppers into 1-inch-thick strips. Place peppers and next 5 ingredients in a large bowl; stir gently to combine. Cover and chill at least 8 hours. Serve atop toasted baguette slices.