Roasted Bell Pepper, Olive, and Caper Crostini

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.