Roasted Pepper Bruschetta

Instructions

1. Preheat the grill in your oven to 220°C.
2. Put the red peppers into an oven-proof dish and grill for about 10 minutes on each side until black bubbles appear. Immediately put them into a plastic zip lock bag and leave them to cool for 15 minutes.
3. Take the grilled red peppers out of the plastic bag and peel off the skin. Cut them into thin slices and drizzle with olive oil and agave syrup. Season with salt and pepper.
4. Toast the baguette slices in a toaster or in the oven. Cut the garlic cloves in half and rub over the toasted baguette slices with the cut edge.
5. Evenly distribute the roasted peppers on the baguette slices and top with sliced almonds. For extra flavour, toast the almonds in a pan beforehand.

Recipe & Picture: Liz Sinner