Melted pepper bruschetta
These bruschetta are colourful and delicious, on their own or as a rich accompaniment to roast chicken. Leftovers are good on pasta or polenta.
Under the Tuscan Sun
4 peppers seed, slice thinly   Cook slowly until very soft, about an hour. Stir occasionally; peppers should almost melt. Add oil and balsamic vinegar once or twice if they look dry. Spoon peppers onto bread and serve warm.
little olive oil  
1/4 cup balsamic vinegar  
salt and pepper     Season
bread Cut into 25 rounds, 2cm thick Rub with cut garlic, sprinkle, lightly toast.
garlic peel, halve
olive oil  
Try the same method with onions, adding a teaspoon of brown sugar to the vinegar and letting the onions slowly caramelize.