Crostini with Red Peppers

• 3 red bell peppers
• 3 tablespoons extra-virgin olive oil
• 2 large garlic cloves, minced
• Salt & freshly milled black pepper to taste
• 3 tablespoons parsley, finely chopped
• 6 slices large Italian bread or 12 slices from baguette

Method

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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