Juicy Pepper and Tomato Bruschetta
1 red pepper, halved and deseeded
1 yellow pepper, halved and deseeded
6 ripe tomatoes
2 garlic cloves, finely chopped
2 shallots, sliced
4 tbsp Garlic Infused Olive oil
8 pitted black olives, halved
2 large slices crusty white bread
Preheat grill, put the peppers in the base of a grill pan. Grill until charred and blackened. Peel off skin, discard, and slice flesh into thin strips.
Cut tomatoes into quarters and toss with garlic and shallots.
Place in grill pan and drizzle over half of the Garlic Infused Olive oil.
Cook for 5-6 minutes until softened and slightly charred, then toss with peppers and olives and season to taste.
Toast the bread on both sides, brush with remaining Garlic Infused Olive oil and top with pepper mixture.
Serve warm, cut into wedges.