1 (5-inch) section of baguette, cut into 1-inch cubes
1 large garlic clove
3 tablespoons chopped fresh flat-leaf parsley
5 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 lb mixed red and yellow bell peppers, tender-roasted
Directions
Put oven rack in middle position and preheat oven to 400°F.
Pulse almonds, bread, and garlic in a food processor until finely chopped. Transfer to a bowl and stir in parsley, oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Put half of peppers, alternating colors, in an oiled 9-inch glass or ceramic pie plate and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with half of almond mixture. Repeat layering and bake until hot and crumbs are golden, 20 to 25 minutes.
