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Roasted Pepper, Anchovy And Black Olive Crostini


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3 red bell peppers

3 green bell peppers

3 yellow bell peppers

1/4 cup olive oil

Salt, pepper to taste

1 large yellow onion

36 anchovy fillets

18 pitted black olives, halved

36 toasted slices of baguette (see instructions elsewhere on this page)

Extra virgin olive oil for drizzling

2 tablespoons parsley, for garnish

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