Grilled Bread with Spicy Red Relish

from Cookbook Author and Television Chef Joanne Weir

Serves 8

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INGREDIENTS:
3 medium ripe tomatoes, peeled, seeded and chopped
2 large red bell peppers, roasted
1 large yellow bell pepper, roasted
2 cloves garlic, minced
1 ½ teaspoons ground cumin
1/4 teaspoon harissa or cayenne
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1/4 cup fresh chopped flat-leaf parsley
Coarse salt and freshly ground black pepper
1 baguette, cut into ½" slices on the sharp diagonal

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PREPARATION:

1. Place the tomatoes in a frying pan over high heat and cook, stirring until the liquid has evaporated, 6 to 8 minutes. Remove the tomatoes from the pan and place in a bowl.
2. Heat a charcoal grill or preheat a broiler.
3. Cut the red and yellow peppers into ½" dice and add to the tomatoes. Add the garlic, cumin, cayenne, olive oil, lemon juice and parsley. Mix well. Season to taste with salt and pepper. Place on a serving dish.
4. Toast the slices of bread on each side until light golden. Place the bread on the serving dish with the relish and serve.