Greim Gasta - Bruschetta

Articles19/09/2011

Char-grilled mixed peppers with basil, anchovy and capers, served with garlic bruschetta

This is at once a colourful and delicious simple lunch dish –full of traditional Italian flavours. Do try to buy the best anchovies that you can afford as this will make all the difference.

Ingredients

Six each, red and yellow peppers
1 loaf of country Italian bread such as Pugliese or Ciabatta
Extra-virgin olive oil
Black pepper and sea-salt
3 cloves of garlic
1 bunch of fresh basil
50g of capers
120g of quality marinated anchovies

Method

Begin by grilling the peppers all over until blackened: to remove the skins, place all of these into a plastic bag and seal it. Leave until they have cooled.
When cool enough rub the peppers with your hands and the skin will come off; rinse under cold water to remove the seeds.
In a large bowl place the sliced peppers along with the capers, anchovies, thin slices of garlic, basil leaves and salt and pepper. Dress generously with the olive oil.
In another bowl place 3 tablespoons of olive oil, 1 spoonful of Balsamic vinegar from Modena in Italy, add salad leaves & sea salt. Mix together.
Before serving, slice the bread and rub all over first with raw garlic, then drizzle with olive oil. Use your grill to toast on both sides or use a grill pan or ordinary non stick frying pan over a high-heat. Place the pepper mixture on each bread slice and serve with the salad mixture.