Bruschetta with coppa and peperonata

Roast a couple of capsicums and when cool, peel and cut into thin strips. Fry a couple of sliced cloves of garlic in olive oil, add the capsicums and some basil and cook for a few minutes. Sprinkle with red wine vinegar and add some capers and pitted olives. Serve on grilled bruschetta with slices of coppa.