Oh my. You know a recipe hits it out of the park when a particular family octogenarian (my dad) will come more than mid-party prep and can’t end eating it.
That’s the difficulty with appetizers, correct? If they’re good, only 50 percent of them make it to your guests! (LOL I’m passing the blame on my father, but let’s be truthful right here, I’m just as guilty. Just make much more. Challenge solved.)
These Roasted Pepper Crostini are built with sweet mini peppers that have been halved, stuffed with salty capers, sweet cherry tomatoes, and buttery California Ripe Olives, and roasted on a bed of balsamic-tossed sliced red onions.