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Roasted pepper bites

(Makes 12 servings) 

2 large roasted red bell peppers

2 large roasted yellow bell peppers

1 tablespoon (15 ml) olive oil,  2 tablespoon (30ml) white wine vinegar

2 scallions (spring onions) white part only, thinly sliced

2 tablespoons (7g) chopped fresh thyme or ½ teaspoon (2.5ml) crushed, dried

¼ cup (45g) chopped and pitted Nicoise olives

2 tablespoons (8g) chopped flat-leaf parsley

Freshly ground pepper

12 slices Baguette, 2” (5cm) wide

2 large cloves garlic, peeled and cut in half

3 to 4 green leaf lettuce leaves.

Method:   Cut roasted bell peppers into long, thin strips, taking out seeds.   Put these into a big bowl.   Whisk olive oil, vinegar, scallions, parsley and thyme together.   Add to bell pepper in the bowl, toss to coat evenly.   Stir in olives and season with pepper.   Cover and refrigerate until you are ready to use.   Toast both sides of the baguette. Rub with the cut side of the garlic.   Arrange lettuce leaves in the centre of a big serving dish.   Top with pepper mix and surround with toasted baguette slices.  Put a small spoon on the platter for serving the strips onto the toast.

NB… to roast peppers – preheat the broiler. Put bell peppers into a shallow baking pan, slightly coated with olive oil cooking spray.   Put under the broiler about 2 to 3 inches (5cm to 8cm) from the heat source.  Broil until skins are charred, turning occasionally.  Take the peppers out of the oven and place them in a large heavy-duty, self-sealing plastic bag. Steam for 15 minutes. Remove and cool until you can peel them.

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