On broiler pan 6 inches from heat, broil shallots for 8 minutes and peppers for 15-20 minutes or until charred and just tender, turning as they blacken. Place peppers in brown bag or a bowl, close or cover and let stand 15 minutes. Peel off skin using paper towels; remove stems, seeds. Peel shallots.

Cut peppers into 1/2-inch cubes; chop shallots. Toss with vinegar, salt, pepper and 2 teaspoons of oil (can be made ahead and refrigerated for up to 2 days). Stir in basil.

Rub bread with cut garlic and brush lightly with remaining oil. Grill or broil until toasted, about 2-5 minutes. Spoon pepper mixture over bread and garnish with fresh basil leaves.

Try Primitivo del Tarantino "Mother Zin" ($11), a succulent and full-flavored red wine with a berry-jamlike robust flavor. From California, the Ravenswood Zinfandel Sonoma County ($15) boasts more cherry and wild berry fruits with hints of herb and spice.