1 red capsicum
100g semi-dried tomatoes
100g chargrilled mushrooms
75g sliced salami
50g pitted kalamata olives
8 thick slices day-old wood-fired bread
1 garlic clove, peeled, halved
2 tablespoons exltra virgin olive oil
Preheat grill on high heat. Cut capsicum into large flat pieces. Discard seeds and membrane. Place capsicum, skin-side up, onto grill tray. Grill for 10 minutes or until skin is black. Place into a plastic bag. Seal. Stand for 10 minutes. Peel. Discard the skin.
Roughly chop capsicum, tomatoes, mushrooms, salami and olives so all pieces are similar sizes. Place into a bowl.
Preheat grill on medium-high heat. Grill both sides of bread slices until toasted. While hot, rub 1 side of each slice with garlic. Drizzle each with 1 teaspoon of oil. Spoon antipasto mixture onto bread. Serve.