MINIATURE OLIVE FOCACCIAS WITH MARINATED PEPPERS

Steps:

• Make tomato paste:
• In a small food processor purée tomatoes, reserved tablespoon oil, pine nuts, and Parmesan until smooth. Tomato paste may be make 1 week ahead and chilled, covered.
• Prepare Peppers:
• Broiler method:
• Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers,skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins ate blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers.
• Gas stove method:
• Lay whole peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char peppers, turning them with tongs, until skin are blackened, 6 to 8 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. Cut off tops and discard seeds and ribs.
• Cut roasted peppers into 1-inch-long thin strips. In a small bowl stir together peppers, garlic, oil, and thyme and season with salt and pepper. Marinate peppers at room temperature, covered, at least 3 hours. Peppers may be prepared 1 week ahead and chilled, covered.
• Preheat oven to 375°F. and lightly oil 2 large baking sheets.
• On a lightly floured surface with a floured rolling pin roll out dough into a 16-inch round (1/8 inch thick). Cut out 36 rounds with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheets. Spoon about 3/4 teaspoon tomato paste onto each round and top with about 12 tablespoon marinated peppers. Sprinkle hors d'oeuvres with thyme.
• Bake hors d'oeuvres in batches in middle of oven 16 minutes, or until rounds are pale golden, and cool on a rack. Hors d'oeuvres may be made 1 day ahead, cooled completely, and chilled, covered, or 1 month ahead and frozen. Bring hors d'oeuvres to room temperature and heat in a 300°F. oven 10 minutes before serving.