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.
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