Roasted Red Pepper And Escarole Crostini

• 24 (1/2-inch-thick) slices French bread
• 4 teaspoons olive oil, divided
• 1 pound escarole, coarsely chopped
• 1 8 small oil-cured ripe olives, pitted and coarsely chopped
• 1/2 cup sliced bottled roasted red bell peppers
• 1/3 cup golden raisins
• 3 large garlic cloves, minced
• 3 tablespoons capers
• 1/4 teaspoon crushed red pepper

1. Preheat oven to 375u0b0.
2. Brush 1 side of bread slices with 3 teaspoons oil; place on a baking sheet and bake at 375u0b0 for 10 minutes or until lightly toasted.
3. Heat 1 teaspoon oil in a large nonstick skillet. Add escarole, and cook 2 to 3 minutes or until escarole wilts. Add olives and next 5 ingredients; saute 2 minutes. Drain escarole mixture.
4. Top each bread slice with about 2 tablespoons escarole mixture. Serve immediately.

bread, olive oil, oilcured, red bell peppers, golden raisins, garlic, capers, red pepper

Taken from www.myrecipes.com/recipe/roasted-red-pepper-escarole-crostini (may not work)