OPEN-FACE CAPICOLLO W/ ROASTED CORNO DI TORO PEPPERS
Fra' Mani Spicy Capicollo, thinly sliced
3-4 medium Corno di Toro peppers
1 medium loaf focaccia
Extra virgin olive oil
Fresh oregano, chopped
Slice focaccia through the middle to create two sides. Toast the bread on the cut side to your liking. Brush with extra virgin olive oil.
Toss the Corno di Toro peppers in a tablespoon of olive oil and sea salt. Roast them under the broiler for 3-4 minutes. Remove the stems and seeds and cut into wide slices. Toss with vinegar, oregano, sea salt, and a teaspoon of olive oil.
Arrange peppers all over the cut side of the toasted bread and top each with our Spicy Capicollo. Drizzle with more extra virgin olive oil and serve immediately.