Saturday, 29 October 2011

Just one more bruschetta

If you liked the last bruschetta then you may also like this one which is yet more luscious and delicious.
To make this little beauty, Nigella's phrase I know but I think quite appropriate here, You will need to have some roasted peppers. These are really easy to do. Now I know that you may have seen them roasted over a  gas flame and charred until the skin comes off, but there is an easier way. Smear them with oil, put on a non stick baking sheet and cook in a very hot oven until the skin blisters and turns black. Take out of the oven and leave to cool. It make not one iota of difference if you cover them or not, the skin will come off if they have blistered and that is very important. When cool skin the peppers, remove the seeds and cut into strips.

Cook your bruscetta in the usual way, smear with garlic flavoured olive oil, top with rocket, pepper slices and then thin slices of taleggio. Flash under a hot grill to melt the cheese and enjoy.

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