Bruschetta with Sauteed Sweet Peppers | America's Test Kitchen

Ingredients

• 1 loaf country bread , about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
• 3 tablespoons extra-virgin olive oil
• 1 large clove garlic , peeled
• 3 tablespoons extra-virgin olive oil , plus 1 teaspoon
• 4 large red bell peppers (about 2 pounds), cored, seeded, and cut into 1/4 inch by 3-inch strips
• 2 medium onions , halved and thinly sliced
• 3/4 teaspoon table salt
• 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
• 1/4 teaspoon red pepper flakes
• 1 can (14 1/2 ounces) diced tomatoes , drained, 1/4 cup juice reserved
• 1 1/2 teaspoons minced fresh thyme leaves
• 4 teaspoons sherry vinegar
• 2 ounces Parmesan cheese , shaved with vegetable peeler (1/2 to 1 cup shavings)