Red Pepper, Balsamic Toasts

1. 1

   Heat grill to high.

2. 2

   Wash and seed pepper. Cut into wide strips. Brush with olive oil and sprinkle on a small amount of sea salt. Grill till soft and skin is darkened.

3. 3

   Brush bruschetta slices with olive oil and lightly grill on each side

4. 4

   When pepper has cooled enough to handle cut into pieces to fit bread.

5. 5

   Layer bruschetta, pepper, sweet basil leaf and anchovie*. Just before serving drizzle with balsamic.

No additional tips available.