Red Pepper Crostini

• 1 loaf ciabatta or 1 loaf true French bread, preferably 2 days old
• 34 cup extra virgin olive oil
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 red peppers, thinly sliced
• 2 cloves garlic, crushed
• 1 tablespoon capers, drained and chopped
• 2 tablespoons balsamic vinegar
• 1 teaspoon roughly chopped flat leaf parsley
• sea salt
• black pepper

1. To make the crostini, preheat the oven to 350 degrees F.
2. Thinly slice the bread; if a large loaf, cut each piece into quarters and drizzle olive oil over both sides.
3. Lightly toast in the oven until just crisp.
4. If you wish to speed up the process, toast each side under the broiler.
5. Heat the olive oil in a frying pan and cook the onion for a few minutes until soft.
6. Add the peppers and cook for another 15 minutes, stirring frequently.
7. Season with a few grinds of sea salt and black pepper.
8. Add the garlic and cook for a minute more.
9. Add the capers and vinegar and simmer gently for a few minutes to reduce the liquid.
10. Add the parsley just before spreading onto crostini.

bread, extra virgin olive oil, olive oil, onion, red peppers, garlic, capers, balsamic vinegar, flat leaf parsley, salt, black pepper

Taken from www.food.com/recipe/red-pepper-crostini-32562 (may not work)