Olive Paste and Red Bell Pepper Bruschetta
2 large red bell peppers (about 1 pound)
1 1/2 cups pitted black olives
2 ounces capers, rinsed and pat-dried
4 large garlic cloves, minced
1/2 lemon, juiced
1/2 cup olive oil
2 ounces anchovy fillets, rinsed and pat-dried
1 French baguette
Salt and pepper to taste
Preheat the broiler. Place the red bell peppers on a baking sheet and char on all sides. If you have a gas stovetop, you may char the bell peppers over the flames. Once blackened on all sides, place in a paper bag and seal. Let stand for 10 minutes. Peel and seed the bell peppers. Remove ribs and slice into 1/2-inch wide strips.
In a food processor, puree the olives, capers, garlic, oil, lemon juice, and anchovy fillets. The paste should be smooth and spreadable. If it is too thick, add a little more olive oil. Season with salt and pepper and refrigerate for 30 minutes.
With a serrated knife, cut the baguette into 3/4-inch-thick slices. Place the slices on a baking sheet. Broil on both sides until golden brown. Cool before use.
Spread olive paste on each bread slice and top with 1 slice of red bell pepper. Serve immediately.