•  2 red capsicums
•  2 large red chillies
•  4 cloves garlic
•  1 tablespoon olive oil
•  100g bocconcini, sliced
•  ¼ cup basil leaves
•  4 slices sourdough bread
•  olive oil, for brushing

  Preheat oven to 200ºC (390ºF). Place the capsicums, chillies, garlic and oil in a baking dish and toss to coat. Roast for 35 minutes or until capsicum and chilli skins are blackened. Allow to cool, peel capsicums and chillies and remove seeds. Squeeze garlic from their skins and place in the bowl of a food processor with the capsicums and chillies and process to a smooth paste. Set aside. Makes ¾ cup.

  Place bocconcini and basil leaves in a bowl. Heat a large char-grill pan over high heat. Brush bread slices with oil and char-grill for 3–4 minutes each side or until golden. Serve bread with roasted capsicum and chilli dip and the bocconcini salad. Serves 4.