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Bruschetta con Pepperoni



  • 1.

    Preheat the oven to 220C/428F/Gas 7.

  • 2.

    Place the whole yellow peppers on a baking tray and roast them for about half an hour.

  • 3.

    Remove from the oven and immediately transfer them into a large bowl. Cover with cling film and leave covered until the peppers are cold. The steam will make it easier to peel the peppers.

  • 4.

    Once cooled, peel off the skins, remove the seeds and slice. Place in a bowl.

  • 5.

    Cut the tomatoes in half and mix with the roasted peppers, garlic, extra virgin olive oil and basil. Season with salt and freshly ground black pepper.

  • 6.

    Place the slices of prosciutto on a baking tray and grill for 2-3 minutes on each side until crispy.

  • 7.

    Cut the ciabatta loaf into three equal pieces and then cut each piece in half through the middle horizontally. Brush both sides with olive oil and toast them on a griddle pan until golden.

  • 8.

    To serve the bruschetta, place two slices of crispy prosciutto on each piece of ciabatta. Divide the pepper and tomato mixture between each piece and top with shavings of parmesan.

  • 9.

    Serve immediately.

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Andrew Graham

Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Bruschetta con Pepperoni.


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