3 red bell peppers seeded & thinly sliced
1/2 cup pitted black olives halved
3 tablespoons EVOO more if needed
1/4 cup thick balsamic vinegar more if needed
1/4 teaspoon salt
1/4 teaspoon black pepper
Prepared bruschette or Crostini
In a large skillet on lowest heat, cook the peppers & olives, uncovered, with the EVOO & balsamic vinegar until the peppers are soft, about 40 minutes. Stir occasionally -- the peppers should almost "melt." Add more EVOO and balsamic vinegar if they look dry.
Season with salt & pepper
Spoon onto bruschette or crostini to serve.
Preparing Bruschette or Crostini:
Grill or broil substantial slices of rustic Tuscan bread, brush with EVOO & sprinkle with salt. If you like, cut a large clove of garlic & rub the cut side across the bread before adding the oil.