1	narrow loaf of Italian or French bread, about 1 pound (450 g)

2	garlic cloves, peeled and cut in half

Tomato and Pepper Topping

olive oil cooking spray

1/4	cup (22.5 g) chopped yellow onion

1	clove garlic, minced

1	14 1/2 ounce (411 g) can no-salt added diced tomatoes, well drained

1	large red bell pepper, 8 ounces (240 g), seeded, deveined, and chopped

1	large yellow bell pepper, 8 ounces (240 g), seeded, deveined, and chopped

1	tablespoon (15 ml) chopped fresh basil or 1 teaspoon ( 5 ml) crushed dried

freshly ground pepper, to taste

fresh basil leaves or flat-leaf parsley for garnish

1. Preheat the oven to 350°F (180°C), Gas Mark 4. Or, use your toaster oven to make the crostini.
2. Slice the bread into 1/2 inch (1.25cm) slices. Place on a baking pan and toast until browned.
3. While still hot, rub with sliced garlic. These can be stored in an air tight container for 2 days.
4. Spray a nonstick skillet and then add the onions and garlic. Cook over medium high heat until the onion is wilted, about 4 minutes.
5. Add the remaining ingredients. Cook over high heat, stirring frequently, for 5 minutes until the vegetables are tender. Refrigerate until ready to serve. Can be made two days before serving.
6. Serve at room temperature, topping each crostini with a spoonful of the tomato-pepper mixture. Garnish with fresh basil or flat-leaf parsley.