Appetizers, toasts, red pepper and sun dried tomato toasts 2 Appetizers, toasts, tapenade toasts 2

twenty-four ¼ inch thick diagonal slices cut from a long, thin loaf of French bread, arranged in one layer on a baking sheet and toasted in the middle of a preheated 350* oven until golden and crisp, about 10 minutes

2 garlic cloves

1 tablespoon extra-virgin olive oil

1 small red pepper, cored, seeded and finely chopped

¼ cup finely chopped onion

3 sun dried tomatoes in oil, drained and minced

½ teaspoon herbes de Provence

cayenne pepper to taste

12 small pieces oil-cured black olive

½ cup tapenade 

2 tablespoons red bell pepper cut into ¼ inch dice

1. Rub the toasted bread with the cut side of half of one of the garlic cloves. Set toast aside and mince the rest of the garlic used for rubbing along with the rest of the garlic.

2. Heat the oil in a skillet. Add the pepper and onions and sauté until tender. Add the garlic and sun-dried tomatoes, sauté a moment longer, then stir in the herbes de Provence. Season the mixture with enough cayenne to give it a bit of a kick.

3. Transfer the mixture to a cutting board and chop it nearly to a paste. Spread it evenly on twelve pieces of toast, top each with a piece of olive and serve. Spread tapenade on remaining twelve pieces of toast, top with a piece of red pepper, and serve.

from The New York Times, March 1, 1998

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