Roasted red peppers bring a rich, smoky flavor to the classic bruschetta that you won’t be able to resist. As I prepare this ...

Preheat the oven to 180°C/350°F/gas 4. Spread the peppers on a large roasting tin and drizzle over the olive oil. Roast the peppers for 30 minutes. Remove the peppers from the oven and carefully ...

Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan ... then add the roasted vegetables. Bring to a simmer then turn off the heat.

Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper. Roast for 12–15 minutes, or until lightly browned and just softened.

Place the roasted bell peppers (peperoni arrostiti, as we call them in Italian) in a bowl and season generously with salt. Drizzle a good glug of extra virgin olive oil and add a few garlic cloves.

I love it when baking spices and our cooking spices hit that oil and you smell their perfume ... and then I am going to add some chopped roasted red pepper. So into the food processor they ...