Antipasto…Roasted Bell Peppers on Melba Toast

A great appetizer made from roasted bell peppers,

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!!

Makes approximately 24 toasts.