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