PARMESAN-PEPPER CROSTINI TOPPING

2 T. extra virgin olive oil
1 T. unsalted butter
1 each green, red & yellow peppers, cut into narrow strips
1 cup thin red onion slivers
2 t. minced garlic
½ t. salt
2 T. grated Parmesan

Heat oil and butter in a large skillet; add peppers and onions and sauté until still just slightly crisp. Stir in garlic and salt. Sauté a few more minutes until veggies are tender. Refrigerate for at least 1 hour and sprinkle with Parm just before serving.