Tidbits to serve with before-dinner drinks.

Serves 2.

INGREDIENTS

  • 1/2 cup drained roasted red bell peppers (in jar), rinsed, drained, patted dry, thinly sliced
  • 1 teaspoon balsamic vinegar or red wine vinegar
  • 1/2 teaspoon dried marjoram, crumbled
  • 3 teaspoons olive oil
  • 24×6-inch sourdough or french bread slices

    DIRECTIONS

    Combine first 3 ingredients in medium bowl. Add 1 teaspoon oil. Grill or toast bread. Brush with remaining 2 teaspoons oil. Season generously with pepper. Top with bell pepper mixture. Cut each into 4 pieces and serve.