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Red Pepper and Olive Bruschetta

Serves 8
(2 Bruschettas per person)

Prep time: 25 minutes
Cook Time: 20 minutes

Ingredients:

¹/₄	cup plus 2 tablespoons olive oil	1	tablespoon minced garlic
2	medium red bell peppers, trimmed, seeded, and sliced into 1-inch matchsticks (about 1 ³/₄ cups, or 10 ounces)	1	cup pitted olives, such as Kalamata, chopped
¹/₈	teaspoon red pepper flakes	¹/₄	teaspoon freshly ground black pepper
2	tablespoons chopped parsley, plus more for garnish	2	teaspoons lemon zest, plus more for garnish
¹/₂	whole-grain baguette, cut into 1-inch slices (about 16)

Heat oven to 350°F. Heat ¹/₄ cup olive oil over medium heat in a medium-size frying pan. Add garlic and cook until soft, about 2 minutes.
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Add peppers and cook, stirring, until soft, 10–12 minutes. Add olives, red pepper flakes, and black pepper and cook for an additional minute.
Remove from heat and stir in parsley and lemon zest. While mixture is cooling, brush baguette slices with olive oil and toast until golden. Top each baguette slice with about 2 tablespoons pepper-olive mixture and garnish with additional parsley and lemon zest.

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