Pepper Topped Bruschetta
Ideal for breakfast, lunch, starter or a snack
You will need:
- Half a red and yellow pepper (about 200g)
- 4 fat cloves of garlic, sliced
- 1-2 teaspoons Tomato & Chilli sauce
- 200 ml olive oil
- Grated zest of half a lemon
- A pinch of Rainbow Pepper
Method:
- Place the peppers, garlic, herbs, lemon zest, tomato & chilli sauce and olive oil in a pan and make sure the oil covers everything.
- Cook over a medium heat until oil sizzles, then on a low heat for about an additional 20 minutes.
- Leave to cool completely, then bottle in an airtight, sterilized jar.
- To serve, top slices of toasted crusty bread. You can also add grilled courgettes, mushrooms and so on. It also makes a good topping for pizza.
- This topping will keep in the fridge for a week.