Roasted Pepper Bites

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Roasted Pepper Bites

 

2 large red bell peppers, roasted

2 large yellow bell peppers, roasted

2 tablespoons white wine vinegar

1 tablespoon olive oil

2 scallions, white part only, thinly sliced

2 tablespoons chopped fresh thyme or 1/2 teaspoon crushed dried

2 tablespoons chopped flat-leaf parsley

1/4 cup chopped and pitted Niçoise olives

freshly ground pepper

12 slices of baguette, 2 inches wide

2 large cloves garlic, peeled and cut in half

3 to 4 green leaf lettuce leaves

 

Cut roasted bell peppers into long thin strips, removing and discarding

seeds. Place in a large bowl.

Whisk together vinegar, olive oil, scallions, thyme, and parsley. Add to

bell pepper in bowl, and toss to coat evenly. Stir in olives and season with

pepper. Cover, and refrigerate until ready to serve.

Toast both sides of baguette. Rub with the cut side of the garlic.

Arrange lettuce leaves in the center of a large serving platter. Top with

bell pepper mixture and surround with toasted baguette slices. Provide a

small spoon to serve the bell pepper strips onto the toast slices.

Makes 12 servings.