1 loaf French bread, sliced into 12- 1/4 inch slices
10oz fresh mozzarella cheese, sliced into 12 thin slices
3/4 cup Kalamata olives, pitted
1 tablespoon capers, rinsed
2 tablespoons extra virgin olive oil
2 tablespoons parsley, chopped
1. Place peppers on top of gas burners and char until skins are totally blackened, turning them twice during roasting (about 10 minutes). Remove the peppers and place them in a ziptop bag and set aside until they are cool enough to handle (about 30 minutes).Remove the stem from each pepper and cut them in quarters. Remove and discard the peels and seeds. Slice peppers into 1/4 inch slices.
2. While the peppers are cooling, combine the olives, capers, Mediterranean seasoning and olive oil in a food processor, pulse for 5 seconds 4 times. Set aside.
3. Preheat the broiler.
4. Place the prepared bread onto the baking sheet and top with mozzarella. Broil until the cheese has melted and the bread is lightly toasted.
5. Dollop a tablespoon of the olive mixture onto each piece of toast, top with strip of each red and yellow bell pepper. If desired, garnish with chopped parsely.