ROASTED RED PEPPERS WITH GREEN OLIVE TAPENADE

INGREDIENTS:

1/3 cup of Seasons green olive Tapenade

1/2 lb. Red bell pepper

1 French baguette sliced

Seasons Extra Virgin Olive Oil as needed

1 clove of garlic minced

Kosher salt and freshly ground pepper to taste

STEPS:

How to roast red peppers:

Using tongs, place each bell pepper on the center of a burner of a gas stove, turn the heat to high and char them directly on the flame
Rotate the peppers until every side has blacked and blistered evenly.
Transfer the blackened peppers to a paper bag and close tightly. Let stand for about 15 minutes then you will be able to peel away the charred skin easily, then remove the stems, seeds and ribs.
Thinly slice the peppers and place in a bowl, add the minced garlic, salt and pepper then cover with Extra Virgin Olive Oil.

Drizzle the baguette with olive oil and bake for about 5 to 7 minutes or until crisp.
Spread the green olive tapenade on toasted baguette and top with roasted red pepper.