Antipasto...Roasted Bell Peppers on Melba Toast

“There is no love sincerer than the love of food.”

George Bernard Shaw, “The Revolutionist’s Handbook,” Man and Superman

A great appetizer made from roasted bell peppers,

preserved in olive oil...and served on Melba toast.

Ingredients:
Yellow bell pepper – 1
Red bell pepper – 1
Garlic – 1 clove/smashed
Olive Oil – 1/2 cup
Salt if required

Hot dog buns – 2
Basil leaves – 4-5/chopped fine

Method:

Roast the peppers on the grill till the skin blisters and gets charred , turning a couple of times.
Put into a baggie and allow to cool.
Once cool, remove the skin and wash seeds out . Cut the peppers into strips.
Put them into a clean jar with the garlic, top with olive oil, just enough to immerse them.
Season with salt if desired. Refrigerate until ready to use. Keeps for 5-7days.
For the toast:
Preheat the oven to 180deg C
Slice the buns fine. Brush with olive oil from the jar of preserved peppers.
Toast on rack under grill till browned, approximately 10 minutes, watching closely so they don’t burn.
Cool on cookie racks, and store in an airtight tin.
To serve:
Lay out the toasts on platter. Top with few strips of both coloured peppers, sprinkle with freshly chopped basil leaves. Enjoy!!