Using a water glass as a guide, cut a circle out of the middle of the bread slices. Heat a medium-size, nonstick skillet over medium-high heat with 2 turns of the pan of EVOO and the butter, add the garlic and cook for 1 minute. Scoot the garlic over to one side of the pan and add the bread slices to the skillet. Toast them for 1-2 minutes, until golden. Flip the toast and add the roasted red peppers to the hole, pushing the peppers down in the hole a little bit.