Roasted Red Pepper & Mozzarella Crostini

Steps

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1. 1
   Cut the red peppers into large pieces by removing the top and bottom, then clean out the seeds and divide into flat sections.
   ▶ ≈0:43
2. 2
   Place the pepper pieces on a baking tray and broil in the oven for about 15 minutes until the skin turns dark brown and charred.
   ▶ ≈2:47
3. 3
   Remove the roasted peppers and place them on a plate covered to steam for about 10 minutes, which makes the skin easier to peel off.
   ▶ ≈3:33
4. 4
   Once cooled, gently remove the charred skin by hand, keeping the pepper flesh intact and clean.
   ▶ ≈4:57
5. 5
   Place the peeled peppers in a bowl and season with salt, black pepper, and dry oregano. Drizzle with extra virgin olive oil and mix gently.
   ▶ ≈6:36
6. 6
   Brush both sides of the bread slices with olive oil and toast them in the oven until golden brown and crispy.
   ▶ ≈8:24
7. 7
   While the bread is still warm, optionally rub the surface lightly with a garlic clove to add garlic flavor.
   ▶ ≈11:22
8. 8
   Top each bread slice with the seasoned roasted pepper mixture.
   ▶ ≈13:00
9. 9
   Place thin slices of mozzarella cheese on top of the peppers and sprinkle lightly with black pepper.
   ▶ ≈13:42
10. 10
    Place the crostini back in the oven and bake until the mozzarella melts and turns slightly golden. Watch carefully to avoid over-melting.
    ▶ ≈14:37
11. 11
    Remove from the oven, drizzle lightly with olive oil, and top with fresh basil leaves for garnish.
    ▶ ≈15:36