Roasted Bell Pepper, Olive, And Caper Crostini

• 2 yellow bell peppers
• 2 red bell peppers
• 1/4 cup pitted kalamata olives, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons capers, chopped
• 4 teaspoons extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

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

yellow bell peppers, red bell peppers, olives, flatleaf, capers, extravirgin olive oil, lemon juice, red pepper, salt, freshly ground black pepper, garlic, bread baguette

Taken from www.myrecipes.com/recipe/roasted-bell-pepper-olive-caper-crostini (may not work)