Roasted Bell Pepper, Olive, and Caper Crostini

recipe
Inspired by classic Mediterranean tapenade, this tangy spread is a good source of beneficial monounsaturated fat. Use kalamata, picholine, or niçoise olives, or a variety.

Yield:

12 servings (serving size: 2 bread slices and 2 tablespoons bell pepper mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 115
Caloriesfromfat 21 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 3.2 g
Carbohydrate 21.2 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 332 mg
Calcium 9 mg

Ingredients

2 yellow bell peppers
2 red bell peppers
1/4 cup pitted kalamata olives, chopped
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons capers, chopped
4 teaspoons extravirgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon crushed red pepper
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Preparation

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and chop.

3. Combine bell peppers, olives, and next 8 ingredients (through garlic) in a medium bowl. Serve with bread.

Joanne Weir,

Cooking Light

July 2008
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