Goat’s Cheese and Grilled FFC Red Peppers Bruschetta with FFC Caper Dressing

2 small jars FFC Grilled Red Peppers
4 tbsp Pesto Genovose
8 thick slices Goat’s Cheese Log
4 thick slices Sour Dough Bread
2 cloves garlic halved
FFC Ex V olive oil for drizzling

Caper Dressing
2 tbsp FFC capers rinsed and chopped
3 tbsp FFC Ex V olive oil
1 tsp Balsamic Vin
Salt & pepper

Method
Heat oven to 240º C (Hot)
Open jars FFC Peppers and drain thoroughly
Grill bread on one side only. Rub with garlic and drizzle with oil. Keep warm
Mix capers with oil, vinegar and salt & pepper
Spread pesto over untoasted side of bread. Top with goat’s cheese and peppers. Grill until cheese is beginning to melt
Drizzle with caper dressing. Serve immediately.