3 ea Red bell peppers
3 tb Olive oil
1 1/2 ea Garlic cloves, minced
Salt & pepper 3 tb Parsley, chopped
6 sl Crostini, cut 1/2″ thick &
— grilled Roast, seed & slice the peppers. Warm the olive oil in a large saute pan. Add the sliced peppers & garlic & cook over low heat for 5 to 10 minutes, being careful not to let the garlic burn. Add the salt, pepper & parsley & cook for another 2 minutes. Either ladle the mixture onto the grilled bread or puree the mixture & spoon over the crostini.