Olive-Stuffed Roasted Mini-Pepper Crostini Recipe

Ingredients

• 24 (1/4-inch thick) slices of baguette
• 2 small red onions, peeled, thinly sliced (2 to 3 cups)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1 cup water or stock
• 12 mini (2- to 3-inch) red, yellow, and orange sweet peppers
• 1 tablespoon capers, rinsed and drained
• 12 cherry tomatoes, halved
• 24 black or green California Ripe Olives, drained and halved
• Several sprigs of fresh thyme