Roasted-Sweet-Pepper Crostini With Muffuletta Garlic-Olive Relish

2 roasted, red sweet bell peppers (or 1 red and 1 yellow)
1 French or Italian baguette, sliced into 20 (1/4-inch-thick) slices
1 cup Muffuletta Garlic-Olive Relish (recipe follows)
2 balls (each about 6 to 8 ounces) fresh mozzarella cheese, sliced into 20 (1/4-inch-thick) pieces

If frozen, thaw the roasted peppers, then slice into thin strips and set aside.

Arrange the bread slices on a baking sheet and place them under oven broiler to toast for about 40 seconds on each side, just enough time so they begin to color golden-brown; remove bread from oven.

When ready to serve, spread a small amount of the Muffuleta Garlic-Olive Relish on each piece of bread (crostini). Cover with a slice of the cheese, then top with 2 strips of pepper to form an X.

Return crostini to broiler and broil for about 30 seconds, just to soften cheese. Serve immediately.

Makes 20 hors d'oeuvres.

MUFFULETTA GARLIC-OLIVE RELISH: In bowl of a food processor, combine 1/2 cup each coarsely chopped, pimiento-stuffed olives and coarsely chopped, pitted black olives; 1/4 cup each coarsely chopped, red onion and minced, fresh, flat-leaf parsley; 2 tablespoons balsamic vinegar, 1 tablespoon minced garlic, 1 heaping teaspoon drained and rinsed capers and 1/4 teaspoon each dried oregano and freshly ground black pepper. Pulse mixture until ingredients are finely chopped. Add 1/3 cup extra-virgin olive oil and continue processing until mixture is thoroughly chopped but not pureed. Mixture will keep for weeks in refrigerator. Makes 1 cup.

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