Roasted Red Pepper Bruschetta

At about 6:00 pm these little treats are being consumed in bars throughout Tuscany. Serve them with Chianti and watch them disappear fast!

2 red peppers, completely dry
olive oil
sea salt
tuscan bread, sliced and cut into hand-held size pieces
thinly sliced proscuitto (optional)

Peppers can be roasted on a gas stove top or in the oven. Both methods are relatively easy.

Gas stove top method: Turn 2 burners on to medium, using long tongs place peppers on flames. Rotate peppers until the whole of them are completely black. Place in a paper or plastic bag loosely sealed for 10 minutes. Remove from bag and with a paper towel scrape off the black skins. Do not rinse.

Oven method: Place oven rack near top. Turn broiler on high. Place pepper on a foil or parchment covered cookie sheet and place in oven. Rotate peppers until the whole of them are completely black. Place in a paper or plastic bag loosely sealed for 10 minutes. Remove from bag and with a paper towel scrape off the black skins. Do not rinse.

Slice into long, spaghetti-like pieces. Toast the bread on the burner or in the oven. Drizzle with olive oil. Sprinkle with salt. Top with the peppers and the proscuitto if desired. Serve on a large wooden cutting board or platter.

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