Ingredients

• 1/2 loaf day old crusty bread, sliced *
• 2 large cloves garlic, cracked
• Extra-virgin olive oil, for drizzling
• 1 (16 to 18-ounce) jar roasted red peppers, drained
• 1/4 cup parsley leaves, a couple of handfuls
• 1/4 cup black oil-cured olives, 20 olives
• 2 tablespoons capers, drained
• Italian tuna in oil, 4 ounces
• 1 jar marinated artichokes, 6 ounces
• Hot peppers, cheery peppers, Banana peppers or pepperoncini
• 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami
• 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's milk cheese -- these are my favorites, choose a few like to keep on hand

Instructions

1. If your slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
2. Place roasted red peppers in a food processor with parsley. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. Transfer to a small dish.
3. Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.