3 sweet pointed peppers
1 clove of garlic
3 tbsp olive oil
50 ml white wine
4 slices of rustic bread
4 slice of Parma ham (or Serrano ham)
5 sprigs of basil (just the leaves)
½ tsp chili flakes (optional)
1 Remove the green stems and the seeds from the peppers and slice the flesh lengthways into strips. Finely chop the garlic. Heat 1 tablespoon of oil in a frying pan and add the pepper and the garlic. Cover and leave to soften for approx. 15 min., adding the wine after 10 min. Season to taste with salt and pepper.
2 In the meantime toast the slices of bread in a toaster or under the grill and then lightly drizzle over the rest of the oil. Slice the ham lengthways into strips. Arrange the pepper and the ham on the toast. Sprinkle over the basil and the chili flakes.
Tip Cut the slices of toast in half (or into thirds if they are particularly big) and serve as an appetiser.