Marinated Red Bell Peppers

For best results, use large red peppers; to skip half the prep time, buy them already roasted. Serve on toast in the Spanish-tapas style, or choose a favorite cracker. They're also delicious thrown into pasta. A glass of chilled sherry or something light and bubbly like Champagne makes the perfect complement.

3 large red bell peppers (or 12 oz. jar roasted peppers)
2 large oranges
1 clove garlic, chopped
2 teaspoons fresh thyme leaves
1/4 cup olive oil, plus 2 Tablespoons (for bread)
1 Tablespoon capers
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 teaspoon salt
1 loaf French bread

Directions

step 1Under a broiler, broil whole peppers until evenly charred on both sides, turning when necessary.

step 2Place the charred peppers in a Ziploc® Brand Slider Storage Bag with the Smart Zip™ Seal. Seal the bag and let steam for 5 minutes. (This makes it easier to peel.)

step 3Remove the peppers from the bag and let cool. Pull the charred skin from the outside of the peppers and remove the seeds and stem. (It is good to leave a little of the charred pepper skin for flavor.)

step 4Cut the peppers into 1-inch wide strips and place in a clean Ziploc® Brand Slider Storage Bag with the Smart Zip™ Seal.

step 5Zest the oranges first and finely chop zest. Juice the oranges.

step 6Combine the zest, juice, garlic, thyme, 1/4 cup of olive oil, capers, mustard, maple syrup, and salt in a mixing bowl. Using a wire whisk, whisk until blended, then pour over the peppers inside the bag and let marinate for at least one hour (no longer than 3 days).

step 7When ready to prepare hors d'oeuvres for eating, preheat oven to 350° F.

step 8Slice the French bread in 1/4-inch slices.

step 9Brush both sides of the French bread slices lightly with olive oil and place on a baking sheet.

step 10Bake in the preheated oven for about 5 minutes until toasted golden brown.

step 11Place a pepper slice on top of each toast and serve as hors d'oeuvres.