Roasted Red Pepper And Olive Tapas Recipe

Ingredients

2

teaspoons olive oil

1

medium onion, coarsely chopped

1

(7.25-oz.) jar roasted red bell peppers, drained, coarsely chopped

1/2

cup coarsely chopped pitted kalamata olives

1

tablespoon balsamic vinegar

16

(1/2-inch-thick) slices baguette-style French bread

Preparation

Heat oil in small skillet over medium-high heat until hot. Add onion; cook and stir 3 minutes. Add roasted peppers, olives and vinegar; mix well. Cook and stir 3 to 4 minutes or until onion is soft and liquid is evaporated. Remove from heat.

Place bread slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 4 to 6 minutes or until lightly toasted on both sides, turning once.

To serve, spread pepper mixture on toasted bread slices. Serve immediately.