Red Peppers Melted with Balsamic Vinegar

(appetizer or side for roasted or smoked meats)


4 peppers, seeded and thinly sliced

¼ C balsamic vinegar

a little olive oil

Garlic clove, peeled and cut in half


Cook slowly until very soft, about one hour.  Stir occasionally.  Peppers should almost “melt.”  Add additional oil and vinegar if they look dry.  Broil or grill about 25 rounds of French bread sprinkled with olive oil.  Rub a cut clove of garlic on each piece.  Spoon peppers on bread and serve warm (Onion variation: Add a tsp of brown sugar and cook until caramelized).