Olive And Roasted Bell Pepper Tartines Recipe

Ingredients

2 large red bell peppers

8 3-to-4-inch pieces country bread (such as baguette, batarde, and/or seeded wheat; about 1/2 inch thick)

Purchased olivada (black olive paste) or tapenade

Extra-virgin olive oil

Grated Parmesan cheese

Preparation

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers, then cut into thin strips.

DO AHEAD: Can be made 1 day ahead. Wrap and refrigerate.

Toast bread. Spread each piece with olivada. Top with pepper strips. Drizzle with oil, then sprinkle with salt and pepper. Garnish tartines with Parmesan cheese and serve.