- Heat the Bertolli spread in a frying pan and stir in the peppers, sugar and herbs. Cover and cook gently for about 20 minutes, stirring occasionally, until the peppers are very soft but not brown. Stir in the lemon juice.
- Grill the ciabatta bread slices on both sides until golden brown.
- Pile the pepper mixture on to the toast and top each slice with 2 olives and some mozzarella cheese.
- Place under a hot grill for 1-2 minutes until the cheese has melted. Serve immediately.
of a woman's guideline daily amount
55g (2 oz) Bertolli spread
1 large red pepper, seeds removed and cut into thin strips
Pinch of sugar
1 tbsp of fresh or dried herbs such as rosemary or parsley
1 tbsp lemon juice
8 slices Italian style bread, such as ciabatta
16 black olives
100g (3½ oz) mozzarella cheese, thinly sliced