3 tablespoons extra-virgin olive oil, plus extra for grilling
1 large garlic clove
1 tablespoon white wine vinegar
2 tablespoons pine nuts, toasted
2 tablespoons black olives
3 tablespoons capers
A few basil leaves, shredded (optional)
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Place the peppers on a lined baking tray and brush them with oil. Grill them until the skins are well charred, 10-15 minutes, turning them a few times. Put the peppers in a plastic bag and seal for 5 minutes to loosen the skins.
Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then cut into pieces. Place in a bowl.
Pour over the dressing and scatter with the capers, olives and pine nuts.
Serve with a bruschetta drizzled with extra virgin oil.