Roasted Pepper Crostini

Makes: 24 crostinis

These bright-flavored bites, inspired by a Giuliano Bugialli salad recipe, disappear every time I make them. Make the topping well ahead and they’re a snap to assemble right before serving.
A word about the toasted baguette slices: please do not over-toast them into paving stones. I once had to judge a cheffy competition, and I can’t remember exactly what the spread was we were served, but the toasts to eat it off nearly left me toothless. I wanted to say, “You call yourself a chef and you can’t even make toast?” It made me realize how important the little things are—and how so many of those little things are easily within the grasp of anyone who simply cares enough.

Ingredients
4 colored peppers (red, orange, yellow, green)
Olive oil
Salt and pepper
1 medium tomato
1 garlic clove
2 tablespoons (30 mL) capers
A handful of chopped fresh mint
A handful of chopped fresh basil
A baguette, sliced into finger-width slices

Preparation
Heat the oven to 300°F (150°C). Halve the peppers, discarding the stems and seeds. Julienne the peppers and spread on a baking sheet. Douse with olive oil to coat, season with salt and pepper, and roast, stirring occasionally, until very soft, about 2 hours.
Purée the tomato and garlic in a blender and pour into a bowl. When the peppers emerge from the oven, add them to the bowl along with the capers and herbs. Check the seasonings, and add a little more olive oil if necessary to thin out the mixture. (If you’re not using it soon, cool, cover and refrigerate, but bring to room temperature before using.)

To serve, heat the oven to 400°F (200°C). Lay the baguette slices on a baking sheet, brush with olive oil, and toast until lightly golden and crisp on the outside but still chewy in the center, just a matter of minutes. Top with the pepper mixture, arrange on a wooden board or platter, and serve.