Ciabatta with Roast Peppers

Method

Pre-heat oven to 200C/400F/Gas mark 6. Place whole peppers on a baking tray and cook for about 25 minutes until the skins blister and soften. Meanwhile slice ciabatta in half lengthwise, rub a half garlic clove over each half of the bread. Spread the bread with tomato puree and top with sliced tomatoes. Remove the cores from the roast peppers and slice the flesh into strips. Place on top of the tomatoes with the olives and sprinkle with parmesan cheese, oregano and black pepper. Drizzle with a little olive oil. Place ciabattas on a baking tray and bake at 180C/350F/Gas mark 4 for 25 minutes. PER SERVING 326Kcal, fat 7.5g, saturated fat 1.8g, salt 1.6g, Carbohydrate 55.7g, sugar 15.3g, fibre 5.5g