Roasted Pepper and Olive Tapenade

Tapenade is a provencial dish, typically containing finely chopped olives, capers, and olive oil. It is popular in the South of France, spread on breads as an appetizer.

Ingredients:
1 tbsp olive oil
2 large red bell peppers, halved
2 large yellow bell peppers, halved
1/3rd cup roughly chopped black olives
1 tbsp capers, drained
Pepper

Directions:
1. Preheat oven to 350. Toss the peppers with enough oil to coat and bake for 35 minutes. Peel the skins off the peppers and chop them.
2. Put the peppers, olives, capers, and pepper in a food processor and pulse until smooth. Cover and refrigerate for 1 hour. Let the tapenade come to room temp before serving with crostini.