Roasted Bell Pepper, Olive, and Caper Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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 |
Directions:
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.
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