Roasted Pepper And Celery Leaf Crostini

• 2 medium red bell peppers, seeded and cut into 1/4-inch strips
• 4 teaspoons extra-virgin olive oil, plus additional for drizzling the bread
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked sweet paprika
• 1/4 cup chopped celery leaves
• 6 slices crusty bread, cut about 1/4 inch thick
• 1 garlic clove, halved
• Anchovy fillets or drained capers, for serving (optional)

1. Preheat the oven to 375u0b0F. In a bowl, toss the peppers with the olive oil, salt, and paprika. Spread on a large baking sheet and roast, stirring occasionally, until the peppers are very tender and jammy, 25 to 30 minutes. Let cool completely; toss the peppers with the celery leaves.
2. Preheat the broiler. 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.
3. To serve, mound the peppers on top of the bread slices. Garnish each crostini with either a single anchovy fillet or capers, if desired (about 1/2 teaspoon per crostini).

red bell peppers, extravirgin olive oil, kosher salt, paprika, celery, crusty bread, garlic, anchovy

Taken from www.seriouseats.com/recipes/2011/10/roasted-pepper-and-celery-leaf.html (may not work)