Roasted peppers, anchovy & caper bruschetta
The most delicious, purest form of snack I know, Bruschetta can be made with a wide variety of toppings. Delicious toppings include grilled and fresh vegetables, cured meats, cheese and fruit to make an almost infinite variety of flavourful, colourful and nutritious snacks to serve with drinks, as a starter or for a simple but delicious lunch.
Ingredients
- Genius White Bread, 4 slices
- 2 Red Peppers
- 2 Anchovies, finely choped
- 1 Tablespoon of extra Virgin Olive Oil
- 1 Teaspoon of small Capers, Rinsed
- Freshly Ground Black Pepper
- 1 Tablespoon Basil, finely shredded
- 1 Clove of Garlic
Method
- Simply cut sliced Genius white bread diagonally across into large triangles or cut out large rounds from each slice with a pastry cutter. Toast or bake the prepared bread on a baking tray at 200’C/400’F for 10 minutes or until golden brown.
- Grill 2 red peppers on all sides until the skin is blackened.
- Place in a bowl and cover with cling film and leave to steam for 15 minutes.
- Remove the cling film, and peel off the skin using a small, sharp knife. Core and deseed the skinned peppers and thinly slice.
- Place the pepper slices into a bowl, and mix in 2 finely chopped anchovies, a tablespoon of extra virgin olive oil and a teaspoon of small rinsed capers.
- Season with freshly ground black pepper, stir in a tablespoon of finely shredded basil and heap onto freshly grilled Genius bread, rubbed with garlic and drizzled with olive oil.
