Serves 6

Preserved lemons and tomatoes are an addictive combination! This is a daily stand-by in my household throughout the tomato season. I usually I roast my own red bell peppers , but there are a number of commercial roasted red peppers on the markets.

2 red bell peppers, roasted, peeled, and seeded
1/4 teaspoon salt
2 teaspoons diced salted lemon rind
1 tomato, peeled, seeded, and diced
1 teaspoon balsamic or rice vinegar
1 garlic clove, minced
1/4 cup olive oil
1 baguette bread, sliced

Finely dice roasted peppers. Combine with the salt, salted lemon rind, tomato, and vinegar. Set aside.

Turn oven on to broil. In a small bowl, combine the garlic and olive oil. Cut 12 slices of baguette on a diagonal. Paint each one with olive oil/garlic mixture. Place on a baking sheet. Broil until lightly browned, 2 to 3 minutes on each side.

Let cool and top with tomato/bell pepper mixture. Serve immediately.

Copyright Kitty Morse 2008