Mozzarella & Pepper Bruschetta

1. 1

   Heat the Bertolli spread in a frying pan and stir in the peppers, sugar and herbs. Cover and cook gently for about 20 minutes, stirring occasionally, until the peppers are very soft but not brown. Stir in the lemon juice.

2. 2

   Grill the bread slices on both sides until golden brown.

3. 3

   Pile the pepper mixture on to the toast and top each slice with 2 olives and some mozzarella cheese.

4. 4

   Place under a hot grill for 1-2 minutes until the cheese has melted. Serve immediately.

No additional tips available.