Red Peppers melted with Balsamic Vinegar
- 4 peppers sliced thinly
- ¼ cup Dash of Thyme Traditional Dark Balsamic Condimento
- 4 tbsp Dash of Thyme Extra Virgin Olive Oil
- Salt and pepper to taste
- 1 baguette sliced thin
- 1 clove garlic peeled and cut in half
- Cook peppers slowly in olive oil and balsamic vinegar. Cook until soft, about one hour. Peppers should almost melt. Season with salt and pepper; add a little more balsamic vinegar if peppers look dry. Broil sliced baguette, rubbing a clove of garlic over them before toasting. Spoon peppers over bread and serve warm.