Tomato & Pepper Bruschetta

A great recipe for using the last of the tomatoes in your garden

If you have a few guests popping over and want something easy to prepare, or a quick, light, refreshing lunch, tomato & pepper bruschettas are a scrumptious addition to your menu.

Tomato Bruschetta

Bruschetta is a traditional Italian antipasto of grilled bread rubbed with garlic and topped with olive oil and salt. You can use this recipe with different toppings, but tomato & pepper is a popular classic.

Ingredients

• 4 slices of sour-dough or ciabatta
• 2 large tomatoes (on the vine has the best flavour)
• 1 red pepper
• 1 diced shallot
• 50ml tomato passata
• olive oil
• ground black pepper
• 1 small garlic clove
• tomato ketchup
• 1 ball of mozzarella (buffalo bocconcini is best)
• basil

Method

1. Heat a char-grill pan and drizzle the sour-dough with olive oil.
2. Char-grill on both sides for approximately 30 seconds.
3. Pre-heat the grill.
4. De-seed the pepper & cut into 4 pieces.
5. Place skin side up on a baking tray and lightly rub with olive oil into the skin.
6. Place under the grill until blackened.
7. Leave the pepper to cool, then remove the skin and dice into small pieces.
8. De-seed and dice the tomatoes.
9. Place the tomatoes into a bowl along with the pepper, garlic, shallot and mix together.
10. Add the passata, ketchup and a splash of olive oil.
11. Season with pepper and freshly chopped basil.
12. Spoon the mixture onto the sour-dough and top with sliced mozzarella or bocconcini, like in the picture, and add basil for garnish.
13. Enjoy with your favourite glass of white wine, or mug of tea (sorry, Italy).