Bruschetta with Cornelio Peppers

Wash and dry the Cornelio. Remove the stem and seeds, then cut the pepper into strips. Put it in a non-stick frying pan with a splash of olive oil, add salt and pepper and cook over a high heat for a few minutes. Next, finely chop the garlic and basil leaves to taste. Slice the bread (preferably a little stale) to around 1cm thickness, toast the slices lightly in a very hot oven, then add the Cornelio, the soft cheese and the garlic and basil mixture. Drizzle with olive oil and serve.