A recipe from the Good Food collection.
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- For the capsicum topping, cut all the capsicums into large flattish pieces and cook, skin-side-up, under a hot grill until the skin blackens and blisters. Put in a plastic bag until cool, then peel. Slice the flesh into strips.
- For the tomato and basil topping, finely chop the tomatoes and combine in a bowl with the basil and olive oil. Season with black pepper.
- Toast the bread and, while still hot, rub with the cut side of a garlic clove. Drizzle olive oil over each slice and sprinkle with salt and plenty of freshly ground black pepper.
- Arrange the capsicum topping on half the bread slices, then sprinkle with parsley. Arrange the tomato and basil topping on the remaining bread slices. Serve immediately.
Note: To speed up the preparation for this recipe, buy marinated roasted capsicums, available at delicatessens and some supermarkets.