Roasted Pepper Bruschetta
Method
Makes a delicious starter or light lunch.
1. Preheat the grill to high then grill the peppers, skin side up, until they are blackened and blistered. Remove from under the grill and leave to
cool.
2. Once cooled, peel the blistered skin from the peppers. Cut the peppers into strips and layer them on a large plate. If you want to prepare the dish in advance, the peppers at this point can be refrigerated for up to 24
hours.
3. Scatter the peppers with the garlic and parsley then sprinkle with the olive oil and season to taste. The flavours will develop more if left for an hour or so before serving.
4. Serve with bruschetta and buffalo mozzarella, if desired.
Ingredients
3 large red and 3 large yellow peppers, halved lengthwise and seeds removed
3 garlic cloves, finely chopped
Small bunch of flat leaf parsley, washed and finely chopped 5 tablespoons extra virgin olive oil
Sea salt and freshly milled pepper
To serve:
Enough bruschetta for six (can be homemade from stale bread or store bought)
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