Categories: Appetizers

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 2 orange bell peppers
• 2 tbsp olive oil, plus 1/4 cup
• 3/4 tsp salt
• 1/2 tsp black pepper
• 3 tbsp red wine vinegar
• 1 tsp Dijon
• 1 garlic clove, minced
• 2 tbsp capers, divided
• 1/4 cup chopped basil
• 1 whole-wheat baguette, thinly sliced

Directions

1. Preheat the broiler to high and line a large baking sheet with foil.

2. Brush the peppers all over with 2 tbsp of olive oil and sprinkle with salt and pepper.

3. Broil the peppers, turning every 3 minutes or so, until the skin is charred on all sides. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Slip the skins off and discard them. Seed and dice the peppers.

4. In a large bowl, whisk together the vinegar, mustard, garlic and salt and pepper. Still whisking, slowly add the remaining 1/4 cup oil in a thin stream until the dressing is emulsified. Stir in the capers, 2 tbsp of basil and diced peppers.

5. Toast the bread slices and then spoon the pepper mixture over them, drizzling with extra dressing. Garnish with the remaining basil and serve immediately.

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