antipasti bread salad - hot for food

Ingredients

• 6 C white or whole wheat baguette, sliced 1/4-inch thick (about 1 to 2 baguettes depending on the size)
• 2 garlic bulbs
• 2 to 3 tbsp extra virgin olive oil
• pinch sea salt
• 1 C marinated button mushrooms
• 1 pint cherry tomatoes, halved lengthwise
• 1 1/2 C roasted red peppers in a jar, sliced thinly + 2 tbsp brine (for dressing)
• 1/2 C sundried tomatoes, finely chopped (avoid using the sundried tomatoes packed in oil)
• 1 C marinated artichokes, sliced thinly
• 1 C sliced black olives
• 1 C red onion, thinly sliced
• 2 C tightly packed fresh basil leaves, whole
• 2 C tightly packed fresh parsley, finely chopped
• 3 tbsp fresh oregano, finely chopped
• 6 to 8 whole pickled pepperoncini peppers
• 3 tbsp lemon juice
• 1/4 C red wine vinegar
• 2 tbsp brine from roasted red peppers
• 2 tbsp dijon mustard
• 1 tsp chili flakes
• 1 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 C extra virgin olive oil