Mozzerella and Marinated Pepper Brushetta
1 yellow pepper
1 red pepper
10ml olive oil
1 sprig of flat-leaf parsley, chopped
1 ball of good mozzerella
Burn the skins of the peppers on the hob. Once the skins are completely burnt, use a teatowel and rub off the skin. Wait to cool before removing the seeds and stalks. Cut each pepper into slivers and marinate them for one hour in the olive oil and chopped parsley.
Season each piece of ciabatta with olive oil and salt, then grill or griddle each side for 20-30 seconds until lightly toasted. To serve, season the burrata with extra-virgin olive oil, salt and black pepper. Place a portion of the burrata on each piece of ciabatta and top with a spoon of marinated peppers.
I served with salmon blinis and ricotta and tomota crostinis.