Roasted Bell Pepper, Olive, and Caper Crostini

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 12 inch diagonally bread baguette french toasted cut
• 3 tablespoons capers chopped
• 0.1 teaspoon pepper red crushed
• 4 teaspoons olive oil extravirgin
• 2 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 0.3 cup kalamata olives pitted chopped
• 1 tablespoon juice of lemon fresh
• 2  bell peppers red
• 0.1 teaspoon salt 
• 2  bell peppers yellow

Equipment

• bowl
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 20 minutes. Peel and chop.
6. Combine bell peppers, olives, and next 8 ingredients (through garlic) in a medium bowl.
7. Serve with bread.