Roasted Pepper and Celery Leaf Crostini

Ingredients

• 0.3 cup celery leaves chopped
• 6 slices top 
• 1  garlic clove halved
• 0.5 teaspoon kosher salt 
• 4 teaspoons olive oil extra virgin extra-virgin for drizzling the bread
• 2 medium bell pepper red seeded cut into 1/4-inch strips
• 0.5 teaspoon paprika smoked sweet

Equipment

• bowl
• baking sheet
• oven
• baking pan
• broiler

Directions

1. Preheat the oven to 375°F. In a bowl, toss the peppers with the olive oil, salt, and paprika.
2. Spread on a large baking sheet and roast, stirring occasionally, until the peppers are very tender and jammy, 25 to 30 minutes.
3. Let cool completely; toss the peppers with the celery leaves.
4. Preheat the broiler.
5. Spread the bread slices out in an even layer on a baking pan and toast them until golden, 1 to 2 minutes. Immediately rub each slice with garlic and drizzle with oil.
6. To serve, mound the peppers on top of the bread slices.
7. Garnish each crostini with either a single anchovy fillet or capers, if desired (about 1/2 teaspoon per crostini).