Quick recipe finder Bruschetta of roasted pepper and Dolcelatte
By Nick Nairn From Ready Steady Cook
Ingredients
- 1 slice ciabatta
- dash olive oil
- 1 roasted red pepper from a jar, drained, sliced
- 55g/2oz Dolcelatte cheese, crumbled
Method
Preheat the grill to medium.
Drizzle a slice of ciabatta with olive oil and then griddle for 1-2 minutes on each side.
Warm the sliced roasted red peppers in a small pan and then spoon onto the griddled bread. Place the crumbled Dolcelatte cheese on top of the peppers and place under the grill for 1-2 minutes or until bubbling.
Slide onto a plate and serve.
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