Roasted Red Pepper Bruschetta

At about 6:00 pm these little treats, along with various other finger foods, are being consumed in bars throughout Tuscany for aperitivo. I like to make these little bruschetta this way maininly because they are gorgeous. For some richness I serve them with slices of Serrano ham, Proscuitto di Parma or Tuscan salami on the side. 

2 red peppers, completely dry
olive oil
sea salt
tuscan bread, sliced and cut into hand-held size pieces
thinly sliced proscuitto or pecorino cheese (optional)

Peppers can be roasted on a gas stove top or in the oven. Both methods are relatively easy.

Gas stove top method: Turn 2 burners on to medium, using long tongs place peppers on flames. Rotate peppers until the whole of them are completely black. Place in a paper or plastic bag loosely sealed for 10 minutes. Remove from bag and with a paper towel rub off the black skins. Do not rinse.

Oven method: Place oven rack near top. Turn broiler on high. Place pepper on a foil or parchment covered cookie sheet and place in oven. Rotate peppers until the whole of them are completely black. Place in a paper or plastic bag loosely sealed for 10 minutes. Remove from bag and with a paper towel rub off the black skins. Do not rinse.

Slice into long, spaghetti-like pieces. Baste the bread with olive oil then toast them in the oven until crisp. Sprinkle with salt. Top with proscuitto or cheese if desired and the peppers.

Printable .pdf available here