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.
