2 balls fresh mozzarella cheese, sliced
2 red peppers
2 yellow peppers
1 tbsp vegetable oil
3 tbsp olive oil
1/2 cup sweet vermouth
8 cloves garlic, peeled
1/2 baguette sliced on diagonal and toasted
2 tbsp clarified butter (or olive oil)
2 tbsp aged balsamic vinegar
1 tbsp chopped parsley
1 tbsp chopped basil
Salt and pepper
1/2 cup micro arugula to garnish (optional)

1. Rub peppers with oil and place on hot grill or under broiler until black
2. Place in bowl and tightly cover with plastic wrap, leave for 10 minutes
3. Place garlic cloves in pan over low heat with vermouth, cook until the garlic is fork tender and the vermouth has reduced to a syrup
4. Remove peppers from bowl and remove blackened skins
5. Remove seeds and slice into quarter inch pieces and roughly chop garlic
6. Mix garlic, peppers and herbs together with the olive oil and balsamic vinegar and season with salt and pepper
7. Leave to marinade for 2 hours or over night
8. Cut baguette into slices on the bias and brush with melted clarified butter and sprinkle with salt, place under boiler until golden
9. To serve, spoon pepper and garlic mix into the center of a bowl
10. Slice the fresh mozzarella and layer on top of the peppers and season with salt and pepper
11. Garnish with micro arugula and slices of bread