Special Feature
 

Bruschetta with Roasted Peppers

 

La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

Roast the peppers on a grill or under the broiler until charred on all sides: turn them as they roast to ensure even cooking. Peel the peppers while they are still hot. Remove the seeds, and cut into strips. Toss the peppers with the salt, garlic, basil and olive oil. Cut the bread into 1/2 inch slices. Top each slice with the peppers, their dressing and some crumbled cheese. Drizzle with more olive oil and serve.

 

About Olives and Olive Oils

Articles About Olives (with Recipes)

Olive Oil Recipes

 

This page modified February 2007