Roasted Capsicum and Herb Bruschetta

Ingredients

2	Red capsicums (Main)
4 slices	Sourdough bread
1 to brush	Olive oil
2 cloves	Garlic, 1 whole clove to rub, 1 clove crushed
⅓ cup	Flat leaf (Italian) parsley, chopped
2 Tbsp	Extra virgin olive oil
2	Lemons, 1-2 lemons for 2 tsp of finely grated rind

Directions

1. Preheat oven to 220C.
2. Place the capsicums on a baking tray and roast for 35-40 minutes or until the skin is blackened and the capsicum is soft.
3. Place in a bowl, cover with plastic wrap and set aside to cool. Remove the skin and seeds and slice.
4. Heat a chargrill pan or barbecue over high heat.
5. Brush the bread slices with oil and chargrill or barbecue for 1-2 minutes each side or until golden. Rub with the garlic.
6. Place the parsley, extra garlic, lemon rind and extra-virgin oil in a bowl and mix to combine.
7. Top bread with capsicum and spoon over the herb mixture to serve.