Red pepper bruschetta

Bruschetta is a classic Italian appetizer that celebrates simplicity and fresh ingredients.  Originating in central Italy, it traditionally consists of grilled or toasted bread rubbed with garlic, drizzled with olive oil, and topped with a variety of flavoursome ingredients.

It is commonly served as an antipasto (starter) and is enjoyed as a casual snack or an elegant opening to a meal.

Preparation Time: 10 Mins

Cooking Time: 35 Mins

Total Time: 1 Hr

Ingredients

For 4 servings…

8 slices             Ciabatta    

1 tsp               Oregano    

2                    Peppers  - red - large 

½ tsp              Cumin  - ground      

2 tbs               Vinegar  - red wine   

1 clove             Garlic       

2 tbs               Olive oil    

Method

Heat an oven to 200°C.

Rub half of the oil over the peppers roast the peppers for 30 minutes until the skins are well charred.  Place the peppers in a sealed polythene and leave to cool.

Take them out of the bag, remove the skin and seeds and finely slice the flesh.

Put the remaining olive oil into a bowl and add the vinegar, cumin, most of the oregano and a pinch of salt.  Mix well.  Add the peppers and toss together.  Leave for a few minutes.

Toast the bread and rub the garlic over the top of each slice.

Spread each slice of bread with the peppers and spoon over a little dressing.

Garnish with the remaining oregano and serve immediately.

Variations

Commercially jarred roasted peppers can be used – saving the time spend roasting and skinning the

peppers.

Wine recommendations

          A dry white or light red wines,

  Conventional

           Beaujolais

           Pinot Gris

  Interesting

           Greco di Tufo