Ingredients
bruschetta, 12 pieces
grilled red pepper, one large
fresh sweet basil leaves, 12
anchovie strips*, 12
balsamic vinegar
olive oil
sae salt
Preparation
Heat grill to high.
Wash and seed pepper. Cut into wide strips. Brush with olive oil and sprinkle on a small amount of sea salt. Grill till soft and skin is darkened. Brush bruschetta slices with olive oil and lightly grill on each side When pepper has cooled enough to handle cut into pieces to fit bread. Layer bruschetta, pepper, sweet basil leaf and anchovie*. Just before serving drizzle with balsamic.
