Ingredients
24slices of baguette,(¼-inch thick)
3cupred onions,(2 small), peeled, thinly sliced
3tbspextra virgin olive oil
1tbspbalsamic vinegar
¼tspsalt
1cupwater,or stock
12mini sweet peppers,(2 to 3 inch), red, yellow, and orange
1tbspcapers,rinsed and drained
12cherry tomatoes,halved
24black or green California ripe olives,drained and halved
several sprigs of fresh thyme
Preparation
Preheat the oven to 450 degrees F. Set one oven rack in the upper third of the oven and another rack in the lower third.
Spread the baguette slices in a single layer on a baking sheet. Place on the top rack of the oven and toast in the oven for 4 minutes. Remove from oven and let cool to room temp.
Place the thinly sliced onions in a 9×13-inch baking dish and toss with 2 tablespoons of olive oil.
Spread the onions out over the bottom of the pan. Sprinkle with 1 tablespoon balsamic vinegar and ¼ teaspoon of salt. Pour 1 cup of water or stock onto the onions in the baking dish.
Cut the peppers in half lengthwise through the stem. Pull out and discard the seeds. Set pepper halves on top of the sliced onions in the baking pan, hollow side facing up.
Sprinkle 3 to 4 capers inside each pepper half. Distribute the olive halves and cherry tomato halves among the pepper cavities. Place a few thyme sprigs among the peppers.
Drizzle the peppers with the remaining 1 tablespoon of olive oil.
Cover the pan with aluminum foil. Bake in the oven at 450 degrees F for about 30 minutes on the lower shelf of the oven or until the peppers are soft.
Remove the foil and return the peppers to the top shelf of the oven for 10 to 15 more minutes until the peppers have started to brown at the edges.
If the bottom of the pan becomes dry at any time, pour in a little more water. Remove the pan from the oven and remove the thyme sprigs.
Move one of the peppers aside in the roasting dish to reveal the caramelized onions below. Place a forkful of onions on a toasted bread slice.
Top with the pepper. Repeat until all of the crostini have been topped with peppers.
Serve warm or at room temperature. Garnish the platter with a few sprigs of fresh thyme.
