Bruschetta with Roasted Peppers & Basil and Vino Cotto dressing
A great entertainer. Fresh sour dough bread is wonderful for any bruschetta topping.
3 red bell capsicum, roasted, seeded and julienned
1 yellow bell capsicum, roasted, seeded and julienned
3 tablespoons vino cotto
1/2 cup extra virgin olive oil
1/4 cup lightly packed basil leaves
Salt and pepper to taste
Italian sourdough bread, cut into thick slices
Extra virgin olive oil, drizzle on bread
Garlic cloves, peeled and halved to rub on bread
In a bowl, combine the roasted capsicums, vino cotto, oil, basil and salt and pepper. Toss gently.
Heat a char-grill pan over medium-high heat. Drizzle both sides of bread with oil. Char-grill for 2-3 minutes each side. Rub with 1 of the garlic cloves while bread is warm.
To serve, top sourdough with roasted capsicum mixture and extra oil.