Roasted Red Pepper Crostini

Instructions

1. 1

   dash of sugar

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   Cut baguette into 24 slices and brush with olive oil. Bake in 450-degree oven for five to six minutes or until

3. 3

   lightly browned. Remove from oven and set aside. Roast peppers in the oven under the boriler, rotating to

4. 4

   blacken each side. Peppers will take about 15 minutes to roast. When peppers are charred, place in a bowl,

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   tightly covered with plastic wrap. Let cool. Discard charred skin and remove stem and seeds. In a food proces-

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   sor, combine olives, peppers, tomatoes, garlic, olive oil, salt, pepper and sugar. Pulse briefly two or three

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   times; you want the mixture to be chunky. Spread mixture onto baguette slices. Garnish with shredded Pa r-

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   mesan cheese and fresh chopped parsley.