Festive Bruschetta

Method

1. 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.
2. 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.
3. 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.
4. 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.