Roasted Red Pepper Bruschetta

 

4

slices hard-crusted Italian or French bread, 1/2 inch thick

1

jar (7 ounces) roasted red bell peppers, drained and cut into 1/2-inch strips

2

tablespoons chopped fresh parsley or 1 teaspoon parsley flakes

2

tablespoons freshly shredded Parmesan cheese

1

tablespoon olive or vegetable oil

1/4

teaspoon salt

1/4

teaspoon pepper

1

garlic clove, finely chopped

1

tablespoon capers, drained, if desired

• 1 Heat oven to 450ºF. Place bread on ungreased cookie sheet.
• 2 Mix remaining ingredients except capers. Spoon onto bread.
• 3 Bake 6 to 8 minutes or until edges of bread are golden brown. Cut each bread slice lengthwise into thirds. Sprinkle with capers.