Roasted Pepper Crostini

Roasted Pepper Crostini
Serve with toasted French Baguettes

Serves 10 (1/4 cup bell pepper mixture and 2 bread slices)

• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 1/2 cup chopped red onion
• 1/4 cup thinly sliced fresh basil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 20 (1/4-inch-thick) slices diagonally cut French bread baguette

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.

Combine bell pepper, onion, basil, and cilantro in a medium bowl. Combine vinegar, oil, sugar, and black pepper in a small bowl, stirring with a whisk. Pour vinegar mixture over bell pepper mixture, tossing to coat. Cover and chill 2 hours. Serve with bread slices.

Per Serving: 165 Calories; 3g Fat (16.0% calories from fat); 1g Saturated Fat; 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 306mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.