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Bruschetta

Ed Baines from Ed Baines...Chefs At Sea
Sweet roasted peppers and mild, creamy mozzarella make a terrific topping for crisp bruschetta, in this versatile recipe from Ed Baines

Bruschetta

Method

1. Set the oven to 200°C/gas 6. Roast the peppers for 20-25 minutes until the skin is blackened. Place the peppers into a plastic bag and leave to cool down. When cooled, remove the skin and seeds and roughly chop the flesh.

2. Cut the loaf into slices and grill them.

3. Roughly chop the mozzarella, place in a bowl and add the peppers and oregano. Season to taste with salt and freshly ground black pepper.

4. When the bread is ready, rub with the garlic and drizzle with a little olive oil. Top with the pepper and mozzarella mix and garnish with a little extra scattering of oregano.

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Serves: 4

Prep: 30 min
Cook: 25 min

Ingredients
6 red peppers
1 Italian country style loaf, such as Pugliese
200g mozzarella cheese
small handful Oregano, finely chopped
salt and fresh ground black pepper
2 garlic cloves, halved
4 tbsp extra virgin olive oil