Crostini With Roasted Red Pepper Spread

Directions

1. Cut French bread into 1/4" slices. Place in a single layer on baking sheets. Set aside. Combine 1/2 C extra virgin olive oil, basil, garlic pwdr and lemon pepper . Brush on one side of each slice of bread. Broil bread 3-4" from heat for about 2 min or possibly until toasted. Turn bread slices over and broil 1-2 min more or possibly until toasted. Repeat w/remaining slices. Cold, store in a plastic bag. Cook onion in 1 Tbsp.. extra virgin olive oil in skillet until tneder but not brown. Add in liquid removed red peppers and UNdrained tomatoes, fennel seed, sugar and 1/4 teaspoon each salt and pepper. Bring to boiling, simmer, uncovered for 10 min or possibly till most of liquid is evaporated. Cold slightly. Transfer to blender and process till smooth. Transfer to bowl.
2. Cover and refrigerateup to four days. Led red pepper stand at room temperature 30 min. Spread on toasted crostini.
3. Holiday Appetizers. Original recipe made 30 servings. C