Roasted Bell Pepper, Olive, and Caper Crostini

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

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Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 21%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.2g
  • Carbohydrate: 21.2g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 332mg
  • Calcium: 9mg

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