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

1

or 2 medium cloves garlic, finely chopped

2

tablespoons chopped fresh parsley or 1 teaspoon parsley flakes

2

tablespoons shredded Parmesan cheese

1

tablespoon olive, canola or soybean oil

1/4

teaspoon salt

1/4

teaspoon pepper

1

tablespoon capers, drained

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