Canape - grilled pepper and caper bruschetta

Serves 6-8
Prep time: 15 mins
Cook time: 45 mins

2 each orange, red and yellow peppers, halved and deseeded

For the dressing:
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
3 tbsp flat leaf parsley, roughly chopped
2 tbsp capers, drained and roughly chopped

To assemble:
1 ciabatta loaf, sliced
3 tbsp extra-virgin olive oil
Flaked sea salt
2 fat garlic cloves

Place the peppers skin-side up on the large AGA grill rack and set at its highest position in the large AGA roasting tin.

2, 3 and 4 oven AGA: Slide the tin of peppers onto the top set of runners of the Roasting Oven for 25-35 minutes or until tender and blackened. Remove from the oven and carefully place the peppers into a large plastic bag and seal. Leave for 20 minutes, then remove from the bag, peel off the skins and discard.
Conventional cooker: Pre-heat the grill to its highest setting and place the peppers skin-side up on a baking tray under the grill for 10 minutes or until blackened. Remove from the oven and carefully place the peppers into a large plastic bag and seal. Leave for 20 minutes, remove from bag, peel off the skins and discard.

Slice the peppers into strips and place in a mixing bowl. In a measuring jug combine the oil, balsamic vinegar, lemon juice, parsley and capers and stir well. Pour over the peppers and gently mix in. Put to one side.

Place the slices of ciabatta onto a full size AGA baking tray lined with Bake-O-Glide, drizzle with oil and season lightly with salt.

2, 3 and 4 oven AGA: Place the tray on the floor of the Roasting Oven for 8-10 minutes turning the bread after 4-5 minutes, until golden and very crisp on both sides.
Conventional cooker: Pre-heat the oven to 200°C (400°F) and follow the AGA method as above, baking in the centre of the oven.

Remove and when cool enough to handle rub each slice with garlic. Put a spoonful of peppers onto each bruschetta and serve.