Piperade bruschetta

Ready in 45 mins Makes 12

4 red peppers

¼ cup extra virgin olive oil, plus extra to brush

2 large red onions, halved and thinly sliced ½ cup water ½ tsp smoked paprika ½ tsp salt 2 Tbsp soft brown sugar 1 Tbsp red wine vinegar

Salt and ground black pepper, to taste

TO SERVE

1 loaf ciabatta, halved lengthways 2 handfuls rocket

1 large round fresh mozzarella, torn into

chunks

A drizzle of extra virgin olive oil

Heat oven to 220C fan bake and line an oven tray with baking paper for easy clean-up. Place whole red peppers on tray and roast until charred and softened (20 minutes). Remove from oven, cover with a clean tea towel and leave to cool. Once cooled, peel off and discard the skin and remove seeds and pith. Slice flesh into thin strips, about 5mm.

While the peppers are cooking, place oil in a pot with onion, water, paprika and salt. Cover the pot and cook on medium heat, stirring every now and then, until the onions are slightly caramelised (20 minutes). Remove the lid, add the roasted peppers, sugar and vinegar, and continue cooking until nearly all of the liquid has evaporated (about 5 minutes). Adjust seasonings to taste.

To make the bruschetta, brush each side of the ciabatta liberally with oil and sprinkle with salt. Heat a chargrill pan over high heat and

grill the ciabatta, cut-side down, until charred (5 minutes).

To assemble, place grilled ciabatta halves on a wooden board or platter and top with fresh rocket and piperade. Cut each half into wedges, then finish each wedge with a chunk of fresh mozzarella, a drizzle of extra virgin olive oil and a little salt and black pepper.