Olive Tapenade and Roasted Pepper Bruschetta

Ingredients

• 1.5 cups Kalamata olives, pitted
• 2 large Red bell peppers
• 2 tablespoons Capers, drained and rinsed
• 0.5 cup Extra virgin olive oil
• 3 cloves Garlic cloves
• 1 tablespoon Fresh lemon juice
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Dried oregano
• 1 loaf Baguette or Ciabatta loaf
• 0.5 teaspoon Black pepper(optional)

Instructions

1. 1

   Place the whole red bell peppers under a broiler or over a gas flame, turning occasionally until the skin is completely charred and blackened.

2. 2

   Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the skin, remove seeds, and slice into thin strips.

3. 3

   In a food processor, combine the Kalamata olives, 2 cloves of garlic, 1 tablespoon of capers, lemon juice, and half of the olive oil.

4. 4

   Pulse the mixture until it forms a coarse paste, being careful not to over-process it into a smooth puree.

5. 5

   Slice the bread into half-inch rounds and brush both sides with the remaining olive oil, then toast in the oven at 400°F until golden brown.

6. 6

   Rub the remaining raw garlic clove over the surface of the warm toasted bread for extra aroma.

7. 7

   Spread a generous layer of the olive tapenade onto each slice of bread.

8. 8

   Top with the roasted pepper strips, the remaining capers, and a sprinkle of fresh parsley and oregano before serving.