Roasted Bell Pepper, Olive, and Caper Crostini

Name: Roasted Bell Pepper, Olive, and Caper Crostini
Yield: 12 servings (serving size: 2 bread slices and 2 tablespoons bell pepper mixture)
Ingredients: 2 yellow bell peppers; 2 red bell peppers; ¼ 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; ⅛ teaspoon crushed red pepper; ⅛ teaspoon salt; ⅛ teaspoon freshly ground black pepper; 1 garlic clove, minced; 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

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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.

By Joanne Weir

Recipe by Cooking Light July 2008

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Roasted Bell Pepper, Olive, and Caper Crostini

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Roasted Bell Pepper, Olive, and Caper Crostini

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Ingredients

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