Categories: Appetizers
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 2 orange bell peppers
- 2 tbsp olive oil, plus 1/4 cup
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 tbsp red wine vinegar
- 1 tsp Dijon
- 1 garlic clove, minced
- 2 tbsp capers, divided
- 1/4 cup chopped basil
- 1 whole-wheat baguette, thinly sliced
Directions
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Preheat the broiler to high and line a large baking sheet with foil.
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Brush the peppers all over with 2 tbsp of olive oil and sprinkle with salt and pepper.
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Broil the peppers, turning every 3 minutes or so, until the skin is charred on all sides. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Slip the skins off and discard them. Seed and dice the peppers.
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In a large bowl, whisk together the vinegar, mustard, garlic and salt and pepper. Still whisking, slowly add the remaining 1/4 cup oil in a thin stream until the dressing is emulsified. Stir in the capers, 2 tbsp of basil and diced peppers.
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Toast the bread slices and then spoon the pepper mixture over them, drizzling with extra dressing. Garnish with the remaining basil and serve immediately.