- 4
Ingredients
- 2 red peppers, halved lengthwise, deseeded, stalk left on
- 2 yellow peppers, halved lengthwise, deseeded, stalk left on
- Sea salt and freshly ground black pepper
- 1 clove of garlic, peeled and finely sliced
- 24 cherry tomatoes on the vine, halved
- 3 fresh red chilies, 2 sliced, 1 deseeded and finely chopped
- 2 tablespoons capers, soaked and drained
- 1 handful of black olives, pitted
- 1 bunch of fresh basil, leaves picked
- 2 tablespoons red or white wine vinegar
- Extra-virgin olive oil
- Optional: 8 slices of pancetta or smoked bacon
- 4 slices of sourdough bread
- 4 balls of mozzarella cheese, torn in half
- 2 handfuls arugula, washed and spun dry
Preparation
Step 1
Preheat the oven to 400. Season peppers inside and out with salt. Spread out in a baking pan cut side up. Mix together the garlic, cherry tomatoes, sliced chilies, capers, olives and basil leaves. Season with salt and pepper. Add the vinegar and 4 tablespoons of extra-virgin olive oil.
Stuff each pepper with a couple of spoonfuls of the filling. Pour the juices left in the bowl over the peppers. Optionally, drape 2 slices of pancetta over each pepper.
Cover pan with aluminum foil and bake for 20 minutes. Peppers will steam inside the foil, softening nicely. Remove the foil and cook for a further 20 to 30 minutes, until they are crisp and golden brown around the edges.
Toast your slices of sourdough bread and divide between your serving plates and top with the roasted peppers. If you stab through the peppers into the bread with a sharp knife, the lovely juices will soak through. Serve with a torn ball of mozzarella, some arugula and, if you like, a tiny sprinkling of chopped chili to give it an edge. Finish with sea salt and a drizzle of extra-virgin olive oil.
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