Bruschetta with Stracciatella and Peppers

• 2 tablespoons extra virgin olive oil
• 1 red pepper (capsicum), thinly sliced
• 1 yellow pepper (capsicum), thinly sliced
• 2 cloves, garlic, cut into slivers
• 1 teaspoon finely chopped capers
• ½ teaspoon balsamic vinegar
• Salt and pepper, to taste
• 12 thin slices baguette, toasted
• 300g FLORIDIA CHEESE Stracciatella
• Baby basil leaves, for serving
• Extra virgin olive oil, extra, for drizzling

1. Warm the olive oil in a pan and then add the peppers and garlic. Cook over a medium heat, stirring occasionally, for 30 minutes or until the peppers are a cooked and very soft. Add the capers, vinegar and seasonings. Cool a little.
2. Generously spread each baguette slice with Stracciatella. Top with some peppers and a few baby basil leaves, lightly drizzle with oil and sprinkle with salt. Serve immediately.

Note: This recipe may be easily doubled, perfect for larger gatherings! Tip: peppers may be prepared in advance and stored, covered and chilled, until required. Bring back to room temperature before serving and eating. Makes 12 servings.