Roast Pepper Bruschette

A recipe given to me on a recent visit to Alice Springs, Australia.
1 Ciabbatta Loaf or French Stick, sliced
2 red and 2 yellow peppers
1 large clove garlic
basil, oregano and sea salt to taste
2 ozs 50g black deseeded olives
2 ozs 50g capers berries
olive oil
Roast, BBQ or grill the peppers until blackened. Allow to cool. Then peel, deseed and cut them into strips.
Fry the garlic, peppers and caper berries in a little olive oil. Save a few basil leaves to decorate. Add the herbs, olives and seasoning and stir together.
Toast the bread slices and place them on a serving tray or 4 individual plates.
Top with the pepper mixture. Decorate with basil leaves.
Serves 4 people. Serve hot or cold.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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