Roasted Bell Pepper-And-Olive Crostini

Ingredients

• 1 lb red bell peppers roasted and peeled about 2 large
• 1 lb yellow bell peppers roasted and peeled
• 13 c sliced green olives
• 13 c sliced ripe olives
• 1 Tbsp drained capers
• 1 tsp olive oil
• 18 tsp pepper
• 32 12-inch thick diagonally cut slices French bread baguette toasted

Directions

1. Cut bell peppers into 1x14-inch julienne strips
2. Combine pepper strips and next 5 ingredients in a bowl
3. Stir well
4. Cover and let stand at room temperature for 2 hours
5. Spoon about 1 tablespoon of mixture onto each bread slice