These are top-class bruschetta - primed with ripe tomatoes and fragrant basil, they're perfect for any party.
1 red pepper
20 slices white bread
olive oil, for brushing
15 tomatoes, skins removed and discarded, seeds removed and reserved, flesh finely diced (juice reserved)
100ml/3½fl oz extra virgin olive oil
50ml/1¾fl oz red wine vinegar
salt and freshly ground black pepper
½ red onion, peeled, finely chopped
small handful basil or flatleaf parsley , chopped, plus extra to serve
Preheat oven to 200C/400F/Gas 6.
Roast the red pepper, turning regularly, until the skin is blackened and blistered, about 20-25 minutes. When the pepper is cool enough to handle, peel off the skin, remove the stem and seeds, and chop the flesh into 1.5cm/½in pieces. Set aside.
Reduce the oven temperature to 180C/350F/Gas 4.
Cut a 10cm/4in round from each slice of bread using a pastry cutter. Arrange the bread discs on a baking tray and brush each with a little oil. Bake in the oven for 3-4 minutes, or until crisp and golden-brown. Set aside.
Push the tomato seeds through a fine sieve, collecting the strained pulp in a bowl. Mix the strained pulp and any juice from the diced flesh with the oil, vinegar and seasoning until well combined.
Mix the tomato flesh with the onion and basil (or parsley).
To serve, arrange the bread discs on a serving platter. Place a few pieces of chopped red pepper on top of each. Spoon the tomato mixture on top. Drizzle over the tomato dressing and sprinkle over more of the chopped basil (or parsley).
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