2 red peppers, roasted and chopped
1 clove garlic, minced
1 T. fresh basil, chopped
1 T. cold-pressed, extra virgin olive oil
salt and pepper to taste
1 whole wheat mini baguette, sliced
To roast the peppers, cut in half lengthwise and removed seeds and membranes. Place on a cookie sheet, skin side up. Adjust oven rack to midpoint below broiler. Preheat to broil. Roast peppers until skin is black. Remove from oven and cover cookie sheet with foil, crimping edges to seal tightly. Allow to rest until cooled. Peel skin from peppers. Use immediately, refrigerate, or freeze*.
To make crostini topping, place all ingredients except bread in a bowl and allow to sit 15 minutes or longer for flavors to blend. Spoon over baguette slices and serve immediately.
*Peppers may be frozen and stored in zip lock baggies for future use. Freeze peppers individually on cookie sheet covered with waxed paper. When frozen, toss in zip lock bag and freeze.