Ingredients
2 orange bell peppers, halved lengthwise
1 pint cherry tomatoes, quartered
3 tablespoons capers, rinsed and drained
2 tablespoons red-wine vinegar
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
8 slices crusty bread, toasted
1 ounce Parmesan cheese, shaved
Preparation
Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.
