Roasted Bell Pepper-and-Olive Crostini

Serves: 32 appetizers
Serving size: 2 appetizers

Nutrition Facts (per serving):

Ingredients:

• 2 large red bell peppers, roasted and peeled (about 1 pound)
• 2 large yellow bell peppers, roasted and peeled (about 1 pound)
• 2/3 cup sliced pitted kalamata olives
• 2 Tablespoons thinly sliced fresh basil
• 1 Tablespoon capers
• 1 Tablespoon red wine vinegar
• 1/8 teaspoon black pepper
• 2 garlic cloves, minced
• 32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Directions:

1. Cut bell peppers into 1 x ¼ -inch julienne strips.  Combine bell pepper strips and next 6 ingredients in a bowl.  Cover bell pepper mixture, and let stand at room temperature 2 hours.
2. Spoon about 1 Tablespoon bell pepper mixture onto each bread slice.  Yield:  32 appetizers (serving size: 2 appetizers)

Note: Your may substitute 1/3 cup sliced green olives and 1/3 cup sliced black olives for kalamata olives, if desired.

Reprinted from Cooking Light Holiday Cookbook, 2005