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Under a broiler, broil whole peppers until evenly charred on both sides, turning when necessary.
Place the charred peppers in a Ziploc® Brand Slider Storage Bag, seal, and let steam for 5 minutes. (This makes it easier to peel.)
Remove 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.)
Cut the peppers into 1-inch wide strips and place in a clean Ziploc® Brand Slider Storage Bag.
Zest the oranges first and finely chop zest. Juice the oranges.
Combine 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).
When ready to prepare hors d'oeuvres for eating, preheat oven to 350° F.
Slice the French bread in 1/4-inch slices.
Brush both sides of the French bread slices lightly with olive oil and place on a baking sheet.
Bake in the preheated oven for about 5 minutes until toasted golden brown.
Place a pepper slice on top of each toast and serve as hors d'oeuvres.
1slice with pepper (56 grams or 2ounces)