Tomato and Pepper Bruschetta with Garlic Oil

Preheat the oven to 220°C, place the halved peppers in the grill pan and bake. Bake until the skin of the pods bubles and darkens. Peel off the skin, cut the flesh into thin strips.

Cut the tomatoes into quarters, remove the seeds if desired, mix with garlic and shallots. In a grill pan, drizzle with half of the Prep Premium Garlic infused Oil.

Bake in the oven for 5 to 6 minutes until lightly browned. Mix with bell pepper strips and olives, season to taste.

Toast the bread on both sides, brush with garlic essence oil and top with the paprika mixture.

Cut into bite-sized pieces, serve warm.