Peperoni and truffle bruschetta

1. Peel the garlic. Turn the oven to grill.

2. Grill the pepper for 20 minutes.

3. Let it cool to peel it more easily.

4. Cut it into strips. Remove the seeds and the white part inside.

5. Add salt , pepper, sprinkle with chopped garlic and drizzle with olive oil. Set aside to cool.

6. Toast your slices of country bread. Once out of the oven you can move on to the dressing, a generous layer of peperoni and summer truffle tapenade, a few rocket shoots, a few strips of peppers in oil.

Signorini TARTUFI Tip

the baking of the bread, which must be toasted on the outside while remaining soft on the inside, and the obligatory presence of olive oil. Choose a country loaf or homemade bread and cut it into slices 1 to 2 cm thick. As for garlic, it is not obligatory. However, you can take a clove and rub it on the slices of bread, but without overdoing it so as not to cover the other flavors.