Bruschetta with courgette, grilled peppers, olives and mozzarella

Ingredients for 4 people
  • 1 courgette
  • 1 yellow pepper
  • 6 slices of farmhouse-style white bread
  • 2 individual mozzarella cheeses
  • thyme
  • salt and pepper
  • pitted black olives
  • balsamic vinegar
Preparation
  • Wash the courgettes and peppers and, still whole, put them directly in a small roasting pan in the oven at 180°C for about 30-40 minutes.
  • This process makes it easier to remove the skin of the peppers and preserve all their fragrance.
  • Peel the peppers, remove the inner seeds and the run-off liquid, as well as the petiole, and cut them into small slices.
  • Cut the courgette into very thin slices.
  • Put them in a bowl with 2 tablespoons of oil, salt, pepper and balsamic vinegar, stir and allow the flavours to infuse.
  • Toast the slices of bread, rub them with the garlic cloves.
  • Slice the olives and the mozzarella and place some of all the ingredients on the slices of bread and serve.