• 450g or 3 large red peppers.
• 25g pine nuts.
• 1 tbsp olive oil for frying.
• 6 tbsp olive oil.
• 2 small garlic cloves , peeled and crushed.
• 25g sun dried tomatoes.
• 55g fresh parmesan cheese, grated
• salt and freshly. ground black pepper.

BRUSHCETTA  INGREDIENTS:

• 1 large French stick, cut into 8 thick slices.
• 2 garlic cloves, peeled.
• 4 tbsp olive oil.
• 500g mozzarella cheese, thickly sliced into 16 pieces.
• large bunch fresh basil

RED PEPPER PESTO:

• Preheat the oven to 200C , 400F.
• Roast the peppers whole until the skin blisters and blackens. This will take approximately 30 minutes.
• Put the peppers into a plastic bag and allow to cool, then remove the skin and seeds.
• Lightly fry the pine nuts in the olive oil then remove from the heat, add the garlic and leave to go cold.
• Pour the remaining olive oil into a food processor or liquidiser, add the red peppers, sun dried tomatoes, parmesan cheese and blitz to a paste.
• Season with salt and black pepper.
• This paste can now be put in a jar and kept in the fridge for a few days.

BRUSCHETTA:

• Cut the French stick ( diagonally) into 8 thick slices.
• Cut the garlic clove in half and rub over the bread, then brush liberally with olive oil.
• Place under a hot grill until golden brown and crisp.
• Turn the bread over and grill the other side.
• Place 2 pieces of mozzarella cheese to cover  each piece of toast, spread with a tablespoon of red pepper pesto and place under the grill until the cheese begins to mely and bubble.
• Garnish with fresh basil leaves.