Roasted Red Pepper Bruschetta

• 2 tablespoons fresh Italian parsley, minced
• 2 teaspoons capers, drained
• 1 teaspoon minced garlic
• ¼ teaspoon sea salt
• 1 tablespoon red wine vinegar
• 14 ounces roasted red peppers, drained and patted dry
• 1 baguette, sliced into ¼” thick slices
• Olive oil

Combine parsley, capers, garlic, salt, and vinegar in a food processor and process until very finely chopped. Add the peppers and pulse until they are coarsely chopped, scraping the bowl often.

Meanwhile broil the sliced baguette until just starting to get toasted, about 2 minutes. Pull out and brush each slice with olive oil. Put back under the broil and broil another minute, or until crispy and browned. Let the baguette cool.

Put about a tablespoon of red pepper mixture on each slice of baguette, and serve at room temperature.