Put the grill of your oven on.
Coat the peppers lightly with olive oil and roast skin side up in the middle of the oven for 20 minutes or till blackened.
Put the chargrilled peppers into a plastic bag and allow to sweat.
Remove the skins from the peppers by peeling them. Try and retain just some (not all), of the roasted or crisped peppers for a deeper, smokier flavour to your pepper puree.
Add all the other ingredients into your char grilled pepper mixture.
Gently heat on medium heat for a minute or two.
Liquidize with a blender to a consistency of your liking.
Taste for seasoning and serve on just toasted bruschetta.Recipe reprinted with permission of LifeIsAZooBiscuit. To see more recipes, click here.