2 tablespoons dark raisins
1 jar roasted red peppers -- (7-ounce) well drained and coarsely
chopped
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 small clove garlic -- minced
pinch salt
Freshly ground pepper
6 slice rustic country bread -- sliced 1/2 inch thick

Place raisins in warm water and allow to plump 5 minutes; drain well.
Finely chop raisins.
Combine peppers with raisins, olive oil, vinegar, garlic, salt and
pepper; set aside.
Toast bread. Cut bread slices in half and top with pepper mixture.
Serve immediately.