Melted Red Peppers with Fig Balsamic and Oil-Cured Black Olives

Ingredients

2-3 red bell peppers, seeded and thinly sliced (Make it spicy by using Calabrian Peppers)

1/4 cup dry-cured black olives, pitted and diced

4 tablespoons TAO Extra Virgin Olive Oil, plus more if needed

1/4 cup TAO Black Mission Fig Balsamic Vinegar, plus more if needed

Sea salt and freshly ground pepper to taste

French baguette, sliced for crostini

Directions

Crostini:

1. Cut a long skinny loaf into slices about 1/3 inch thick.

2. Toast them with extra virgin olive oil.

Melted Red Peppers with Fig Balsamic:

1. In a large skillet on lowest heat, cook the peppers and olives, uncovered, with olive oil and fig balsamic vinegar until the peppers are soft, about 30-40 minutes. Stir occasionally; add more olive oil and balsamic vinegar if they look dry. 

2. Season with salt and pepper. 

3. Spoon peppers with olives onto crostini and serve warm with fresh dill or rosemary sprigs (optional).