Roast, seed & slice the peppers. Heat the olive oil in a large saute pan.
Add the sliced peppers and minced garlic & cook over low heat for 5 to 10 minutes. Season with salt and pepper to taste and stir in parsley. Cook for another 2 minutes, stirring.
Set aside to cool and to let garlic permeate the peppers.
Toast bread on both
sides in 475°F oven, or under broiler. Brush olive oil into toast.
Heap red pepper mixture on the toasts and serve.
Serves: 4 - 6
Contributor: Marisa Rossi
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