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Roasted Paprika & Tomato Bruschetta | Pasta Stagione | Pesce alla Nonna | Salad | Fruit Platter

Roasted Paprika & Tomato Bruschetta

Ingredients:
6 Large Red Paprikas
3 Cloves of Garlic
Parsley
5 – 10 tbsp of Olive Oil
2 Tomatoes

Method:

1. Dice up garlic, tomato and chop up parsley.
2. Place Paprika in a full temperature oven (250°C) and roast for approx. 20 minutes remembering to turn over at intervals of five minutes.
3. Once the skin has cracked and becomes slightly darkened and the paprika becomes soft, take out of oven and place in a plastic bag for five minutes.
4. Take the paprikas out of the plastic bag, peel skin off and take out seeds.
5. Tear into strips and place in bowl along with tomato, garlic and parsley.
6. Add olive oil, salt and pepper to taste.
7. Place on toasted Italian Bread and Serve.