Red Peppers Melted with Balsamic Vinegar


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.