Roasted Red Pepper And Escarole Crostini

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Oxmoor House


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24 (1/2-inch-thick) slices French bread

4 teaspoons olive oil, divided

1 pound escarole, coarsely chopped

1/8 small oil-cured ripe olives, pitted and coarsely chopped

1/2 cup sliced bottled roasted red bell peppers

1/3 cup golden raisins

3 large garlic cloves, minced

3 tablespoons capers

1/4 teaspoon crushed red pepper

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