- 3 yellow peppers
- 200g/7oz small plum tomatoes
- 1 clove garlic, finely chopped
- 6 tbsp of Italian extra virgin olive oil, plus extra for brushing
- 10 basil leaves, roughly chopped
- salt and freshly ground black pepper
- 12 slices prosciutto
- 1 loaf ciabatta bread, about 30cm/12in long
- parmesan cheese, for shaving
- Preheat the oven to 220C/428F/Gas 7.
- Place the whole yellow peppers on a baking tray and roast them for about half an hour.
- Remove from the oven and immediately transfer them into a large bowl. Cover with cling film and leave covered until the peppers are cold. The steam will make it easier to peel the peppers.
- Once cooled, peel off the skins, remove the seeds and slice. Place in a bowl.
- Cut the tomatoes in half and mix with the roasted peppers, garlic, extra virgin olive oil and basil. Season with salt and freshly ground black pepper.
- Place the slices of prosciutto on a baking tray and grill for 2-3 minutes on each side until crispy.
- Cut the ciabatta loaf into three equal pieces and then cut each piece in half through the middle horizontally. Brush both sides with olive oil and toast them on a griddle pan until golden.
- To serve the bruschetta, place two slices of crispy prosciutto on each piece of ciabatta. Divide the pepper and tomato mixture between each piece and top with shavings of parmesan.
- Serve immediately.