Wash peppers thoroughly, wrap in foil and bake on coals for 15–20 minutes. Remove the skin and seeds, cut the peppers across into thin strips. Finely chop the garlic, tomatoes and basil. Add olive oil and salt, mix.
Cut the bread into slices approximately 1.5 cm thick, sprinkle with olive oil and dry over a fire to a light crust. Put slices of cheese, a mixture of vegetables and spices on toasted bread.
