Red Pepper Tapenade and Charred Bread

From Rachel Ray Antipasto Additions: Italian tuna in oil, 4 ounces 1 jar marinated artichokes, 6 ounces Hot peppers, cheery peppers, Banana peppers or pepperoncini 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, and smoked mozzarella.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 8  ounces  bread, sliced (crusty)
• 2  large garlic cloves, cracked
•  extra virgin olive oil, for drizzling
• 16  ounces  roasted red peppers, drained
• 1⁄4 cup fresh parsley leaves, a couple of handfuls
• 1⁄4 cup black olives (oil-cured- 20 olives)
• 2  tablespoons capers, drained

Directions

1. If your bread slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp.
2. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
3. Place roasted red peppers in a food processor with parsley.
4. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor.
5. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste.
6. Transfer to a small dish.