Source: dLife

Red pepper, olive, and caper bruschetta.

Servings

1 lb medium red bell peppers
1 lb large yellow bell pepppers
2 oz canned green olives (about 1/3 cup)
2 oz Olives, black, small, canned (about 1/3 cup)
1 tbsp capers
1 tsp olive oil
0.12 tsp black pepper
32 Bread, French, toasted, small slice

1 Roast and peel the peppers then cut into 1-inch strips.
2 Mix together the peppers, olives, capers, olive oil, and pepper. Stir mixture well and let stand at room temperature for 2 hours.
3 When ready to serve place the baguette slices on a dish and mound 1 tablespoon of the pepper mixture onto each slice.