Roasted Bell Pepper-And-Olive Crostini - cooking recipe

Ingredients

1 lb. red bell peppers, roasted and peeled (about 2 large)
1 lb. yellow bell peppers, roasted and peeled
1/3 c. sliced green olives
1/3 c. sliced ripe olives
1 Tbsp. drained capers
1 tsp. olive oil
1/8 tsp. pepper
32 (1/2-inch thick) diagonally cut slices French bread baguette, toasted

Preparation

Cut bell peppers into 1x1/4-inch julienne strips.
Combine pepper strips and next 5 ingredients in a bowl.
Stir well.
Cover and let stand at room temperature for 2 hours.
Spoon about 1 tablespoon of mixture onto each bread slice.