Roasted Red Pepper Burrata Crostini

1 red bell pepper
1 yellow bell pepper
Salt and Pepper
1/2 cup balsamic vinegar
1 loaf of French bread, sliced into 1 1/2-inch pieces
6 ounces burrata
1 bunch fresh Italian basil, sliced (a.k.a. chiffoned) 
1/4 cup pine nuts, toasted in a pan for 1-2 minutes

1. Preheat oven to 425 degrees F. Place the red and yellow pepper on the grates of your gas stove. Turn the flame on medium, rotating the peppers every few 30 seconds or so, until the peppers are lightly charred. Carefully transfer the peppers to a cutting board, and using a knife, cut them into strips, discarding the membrane and stem. Place the pepper strips on a lined baking sheet and season with salt and pepper. Transfer peppers to the oven for 15 minutes, until the strips are slightly soft. 

2. Meanwhile, add the balsamic vinegar to a small saucepan and bring to a boil. Reduce the heat to low and simmer for about 5-7 minutes, and until it begins to thicken. Take off the heat and transfer to a small bowl--it'll thicken a bit more as it sits. 

3. Heat a grill pan over high heat and brush it liberally with olive oil. (If you don't have a grill pan, you can simply use a skillet--the bread will still toast.) When hot, add the bread and toast on each side for about 1 minute or so, pressing each side down onto the grill in order to achieve those pretty grill marks. 

4. To assemble crostinis, rub each piece of bread vigorously with garlic, top with a teaspoon of burrata, add two pieces of bell pepper, a few slices of basil, a few toasted pine nuts and lastly, a drizzle of balsamic vinegar reduction. Repeat until all of the crostinis are assembled. Serve right away, obvi.