Bruschetta is a classic Italian dish. Most restaurants will serve you a Bruschetta as a starter. It is made in several different ways, with diced tomato style the more usual. This bruschetta however uses red capsicum (red peppers) instead of tomato.
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool.
Broil red peppers until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes.
Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop.
In a bowl, combine the parsley, basil, lemon juice, salt, pepper , Balsamic vinegar and remaining oil. Add peppers and garlic; mix well. Cut bread into 8 slices, 1 cm thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.