To make the brunoise, skewer the red pepper, hold it over a gas flame until the skin blackens then pop into a plastic bag to sweat it off.
Rinse the skin off under cold water, cut open the pepper, and remove the ribs and pips.
Pat very dry then cut into tiny dice.
Place in a mixing bowl.
Plunge the tomato into boiling water, rinse under cold water, slip the skin off, remove the ribs and seeds and cut into tiny dice. Add to the red pepper.
Now stir in the chilli and lemon-infused olive oil and season to taste.
Spoon about 15 ml of the mixture into 12 shot glasses and reserve the rest for your next salad, soup or sauce.
For the mascarpone layer, mix together al the ingredients and spoon in equal portions over the tomato and pepper brunoise layer in the glasses.
Top the whole lot with a layer of the basil pesto and garnish with the wild rocket. Serve with grissini (bread sticks) or toasted pita strips.
Reprinted with permission of I Love Cooking
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