Crostini With Lemony Mascarpone And Sweet Fiery Peppers

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1 baguette, sliced into 1/4 inch slices

Extra Virgin Olive Oil

12 ounces mascarpone

2 lemons, zested

1 teaspoon kosher salt (or more to taste)

1/4 teaspoon fresh cracked black pepper

2 medium sweet red peppers, cut into 2 by 1/8 inch strips

1 to 2 hot chile peppers, cut into 1/8 inch strips, seeds removed if less heat is desired

3/4 cup extra virgin olive oil

3 to 4 cloves garlic, smashed with the back of a knife

2 tablespoons red wine vinegar

4 to 5 basil leaves, torn

Salt and freshly ground pepper, to taste

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