Bruschetta with Roasted Pepper and Feta

Place the bell peppers in a baking dish or directly on a baking sheet. Roast in an oven preheated to 220°C (425°F) for 40-50 minutes, until the skin is noticeably charred and blackened.

Immediately transfer the hot peppers to a plastic bag and seal it tightly. Let them steam for 20-30 minutes (this makes the skin easy to peel off).

Peel the skin off the cooled peppers, remove the seeds, and cut the flesh into thin strips.

Add finely chopped parsley and olive oil to the peppers and toss to combine.

Cut the feta or brined white cheese into small cubes.

Slice the bread and toast it in a toaster or in a skillet.

Rub each slice of bread with a clove of garlic.

Top with the roasted peppers.

Add the cheese on top.

Ready to serve.